Bring chicken to room temperature and preheat oven to 425° F. Put chicken in a roasting pan and rub the skin with olive oil or butter. Sprinkle inside and out with salt and pepper. If you have a lemon cut it in half, squeeze it into the cavity and put the halves in there with a sprig of rosemary, if you've got that. Roast in oven until done, about 15-20 minutes per pound, or until breast is 165 degrees, thigh 165-175. Let chicken rest at least 10 minutes before carving.