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:
Dry off the chicken. It'll have chicken water/broth liquid that it was wrapped with.
Coat the chicken with butter. Use your fingers and get all over that bird!
Mix up your spices, if you want. I just use the shakers to shake some on there, pretty evenly. Make sure you get all the sides.
Bake the Chicken:
Bake your chicken at 450 for 1 hour 15 minutes until that crust is awesomely brown!
Let sit for at least 10-15 minutes before slicing -- you don't want it to release the juices and dry out.