I love roasted chicken, it is juicy and healthier than the fried version that is so delicious. It is also super simple to make, yes you need some time, but it is also something that you can throw in the oven then walk away from. Plus the left overs make great soup. enchiladas or chicken salad. The great part about roasted chicken is that even the carcass has a purpose. You can make stock. Just strip it off all the meat then toss in a stock pot, cover with water and let simmer for a couple of hours. If you don't have time to do this after dinner, then put it in a Ziploc and in the freezer for when you do have time. It is way better than the stuff you get from the store and so much healthier too.
What you will need:1 baking pan, a 9x13 Pyrex works great
1 whole chicken 5-6 pounds
1/2 to 3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter softened
Preheat oven to 425 degrees
Rinse and clean chicken, remove any giblets and neck
Dry off chicken with paper towels, the butter won't stick to a wet bird. Put chicken in pan, tuck under wings and tie up legs with kitchen twine, this will help the chicken to roast evenly.
Rub chicken with butter and sprinkle on salt and pepper.
Place chicken in oven and cook for an hour then check temperature, the thigh should register 185 degrees, if it isn't there yet put it in for another 15-30 minutes and check again. Mine normally take about 1 1/2 hours to cook.
When done let sit for 10 minutes before carving.
Really this works for any type of fowl that you want to cook, from a chicken to turkey to a game hen. I've never roasted a duck or goose, but I'm sure most of the preparation would be the same, it is just cooking time that is different.