Wash chicken rapidly in hot water, pat dry with paper towels. Season inside cavity with salt, pepper, and anything else you feel like stuffing in there (an onion, an apple, or fresh herbs are good choices). Salt all over and rub with soft butter.
Roast at 425 degrees for 15 minutes, then reduce oven heat to 350 degrees and cook for 30 minutes, and then an addition 7 minutes per pound of meat.
After 1/2 hour, if desired strew cut up onion and carrots and potatoes into pan to roast in chicken juices.
I roast my chickens in my dutch oven without a roasting rack.
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