You should plan for approximately 20 minutes of cooking time for each pound of chicken.
3 pound chicken
2 tablespoons butter (or olive oil)
Preheat your oven to 425 F.
Rinse chicken and dry it completely - including the cavity (remember to take out the giblets.) Salt the cavity.
Truss if you like or just tie the feet together and tuck in the wings.
Put it in a roasting pan breast-side up. You do not need to use a roasting rack.
Rub butter or olive oil on the chicken and salt generously.
Put the roasting pan in the oven (uncovered) and check after 50 minutes.
The chicken is done if when you pierce the thigh the juices run clear. You can also check the juices in the cavity. An instant read thermometer should read 180 F in the thickest part of the thigh.
If there is still a tinge of pink, give it another 10 minutes and check again.
When done, allow the chicken to rest 10-15 minutes to let the juices redistribute through the meat. Meanwhile, take the juices from the roasting pan and pour into a bowl. Skim as much fat as possible and then serve the natural jus with the chicken and a simple salad.