Gather all ingredients and preheat your oven to 350°F (175°C). Position the rack in the center.

Pat the chicken dry with paper towels. Gently loosen the skin over the breast and thighs.

Rub the softened butter evenly under the skin and over the exterior; sprinkle salt and pepper all over. Tip: add a sprig of fresh thyme or a crushed garlic clove under the skin for extra flavor.

Place the chicken breast side up on a baking rack inside a roasting pan.

Roast for about 1 hour and 45 minutes, or until the internal temperature at the thickest part registers 165°F. Baste with pan juices halfway through cooking for golden, crispy skin.

Remove from oven and tent loosely with foil. Let it rest for 10–15 minutes—this lock-in moisture trick makes all the difference.

Carve the chicken into portions and serve hot, spooning pan juices over the top for extra succulence.