2) Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.
3) Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired
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4) Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.
5) Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.
6) Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.
7) Let a whole chicken rest for 10 minutes before carving.
dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.