Remove the chicken from the fridge and keep it covered in a cool place half an hour before cooking. Rinse the chicken under cold water, then pat dry the skin with paper towels, including the cavity.
Don’t forget to wash well your hands, utensils, chopping boards, surfaces etc. with antibacterial soap, when working with raw chicken. Avoid cross-contamination between raw chicken and cooked food at all cost.
Always put the chicken into a preheated (400 F) oven and cook to the correct temperature. If you have it available, place the chicken onto a roasting rack, so that it will cook more evenly. Usually a 5-pound chicken should cook in about 2 hours; to make sure it is cooked properly, pierce the chicken with a skewer, between the body and the legs and if the juices run clear, the chicken should be nice and ready.
1 large family chicken around 5 pounds, free range preferred