First, cut the backbone off the chicken. You can use a nice sharp knife or kitchen sheers. Then flatten it with your palms a bit. If you don't want to make a pan sauce or gravy, line a shallow roasting pan with foil for easier cleanup. Put the chicken down on the foil. Put the back along with the neck and gizzards into a saucepan and cover with water to make broth or freeze for later.
For the simplest preparation, pull back the skin from each leg and thigh and sprinkle with salt and pepper and maybe an herb if you'd like. I made a paste of lemon zest, garlic, fresh rosemary, salt, and pepper and used that. Loosen the skin around the breast and do the same thing. Put the skin back, then rub with olive oil or butter.
Roast at 450 F until mostly done (30 minutes for a 3 pound chicken, more for larger). Squeeze the fresh lemon juice over the skin, then put back into the oven and cook until done.