Preheat oven to 400°F.

Unwrap the chicken and remove the giblets. Rinse thoroughly and pat semidry with a paper towel.

Sprinkle with a generous amount of salt and then smear the outside with about 3 tablespoons butter.

Put a little butter in the bottom of the baking pan and add the chicken, breast-side up.

Sprinkle with fresh or dried rosemary for extra flavor.

Place the pan in the center of oven and cook about 65 minutes. For chickens larger than 3.5 pounds, add 8 to 10 minutes per pound.

If you want a vegetable side dish, chop carrots, onions and garlic. After the chicken has been in the oven about 20 minutes, add the vegetables to the pan, along with about 1 cup of water. Drizzle with a little olive oil.