I do two things, depending on mood:
Stand the bird up on an upright chicken roaster stand thingy and roast OR
Spatchcock it and lay it out in a roasting pan. (Spatchcocked chicken is just when you cut through the bird from neck to tail along the backbone in order to lay it out flat - that is all. The breasts are still connected. I have proper poultry shears that do that job in a jiffy, safely.)
In both cases I rub down with a generous portion of any seasoned salt that takes my fancy at the time (I have several in my spice cabinet). If your bird has some fat on it - all the better, as you will have moist meat that way. Literally roast until the skin is crispy - plain old 350F is good.
Like Paleobird said, from there you can get fancy. Sometimes I like to rub butter and herbs between the skin and muscles.
I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC