This roasted chicken recipe is a very basic method.
Preheat oven to 425 degrees F.
Put the rack into the middle of the oven.
Wash the chicken in cold water, remove neck and giblets if they are in the cavity. (You can roast these on the outside of the chicken in the roasting pot if you wish)
Remove from water and pat dry inside and outside with paper towels. If there is alot of fat at the cavity opening, cut it off and discard.
Rub the olive oil onto the outside of the chicken.
Sprinkle salt and pepper generously all over the chicken.
Pour the 1/4 cup water into the bottom of the roaster.
Put the chicken into the roaster, breast side up.
Roast at 425 for the first 15 minutes.
Cover the chicken with either a fitted lid to the roaster, or aluminum foil.
Reduce the heat to 375 degrees F.
Cook for 50-60 minutes. If the chicken is not brown and crispy on the outside, then remove the cover for the last 15 minutes.
Insert a thermometer into the inner thigh, do not touch the bone. When the thermometer registers 165 degrees F. the chicken is done.
Let the chicken rest for 15 minutes before slicing.
This recipe is just for roasting the chicken, but you could also add potatoes, garic and onions to the roasting pot.