Remove chicken from its plastic wrap and remove the giblets and neck from inside the chicken.
Use a sharp knife to trim any large amounts of fat and loose skin.
Sprinkle with pepper and spices/herbs (e.g., savoury) as desired on the outside as well as inside. Try adding onion, garlic and lemon to the roasting pan for more flavour.
Place the chicken in a roasting/baking pan with its breast-side up. Cover with lid or aluminum foil to keep moisture in.
Bake at 325°F for about 45 minutes per kg (20 minutes per pound). Using a meat thermometer, internal temperature should reach 185°F (85°C). Thermometer
should be placed into the thickest part of the thigh, avoiding the bone. The chicken is done when the leg moves freely in the joint. For golden, crispy chicken, remove the cover for the last 5-10 minutes of cooking.
