There are several ways to roast a chicken and many opinions on what is the correct way. This recipe is basic in all ways. There are no tricks or special flavors. I roast a chicken every week using these ingredients because they are reliable and already in my pantry. Please note that extra-virgin olive oil is used to coat the chicken. I choose to use this oil because of my child who has a cow’s milk intolerance. Feel free to use 3 tablespoons of unsalted butter (brought to room temperature) in place of the oil. It will add a tastier and more browned crust. The amount of salt used also varies. Adjust the salt according to how large of a bird you are using. Also, purchase the chicken from the butcher and ask the butcher to remove the insides of the chicken (normally in a little bag) and truss (tie) the legs. This will save you time during the cooking process.