• Preheat your oven to 450 degrees Fahrenheit.

Stuff the Chicken:

• Put the chicken on a cookie sheet or a jelly roll pan.
• Stuff the inside of the chicken with the aromatics. I usually use 1/4-1/2 onion, carrots, garlic and maybe celery. Just give it a rough chop - big pieces.  It doesn't take too much with a bird this size.

Coat the Chicken:

• Pat the chicken dry with paper towels.
• Coat the chicken with butter. Use your fingers and get all over that bird!
• Combine the spices and herbs and coat evenly on all sides of the chicken.

Bake the Chicken:

• Bake your chicken at 450 for 1 hour 15 minutes until that crust is awesomely brown and internal temperature is 165 degrees Fahreneheit as measured with a meat thermometer.
• Let rest for at least 10-15 minutes before slicing -- you don't want it to release the juices and dry out.