Despite being increasingly shunned in recent decades, the whole chicken remains the most delicious, practical and economical form of chicken available. We recommend seasoning with salt and pepper and letting sit in the fridge for up to 24 hours before roasting for about 90 minutes at 425°F with your choice of root vegetables--carrots, beets, winter squash, parsnips, potatoes are all excellent options--in the pan alongside the bird. An internal temperature of 165F in the inner thigh is desirable. When all the meat has been carved off, don't throw away that carcass: cover with water in a stockpot, add onions, carrots, celery, black peppercorns, a bay leaf, and whatever else your heart desires, bring to a boil, and simmer for 3 or more hours. This will result in the best chicken broth you have ever tasted. For free! Chickens are 3.5-4.5lbs and will feed 3-4 people of reasonable appetite.
