ROAST: Preheat oven to 425°F. Remove giblets and visible fat and rinse chicken under cool water; pat dry with paper towels. Rub skin with 2-3 tablespoons of oil or butter if desired. Season inside and out with salt and pepper. If desired fold back wings and tie legs together. Place chicken breast-side up in shallow roasting pan. Roast 30 minutes. Reduce heat to 375°F and cook about 30-40 minutes longer until juices run clear when thigh is pierced with a fork and a meat thermometer registers 180°F in the thickest part of the thigh. Baste occasionally if desired. If glazing brush on last 15 minutes. See package for grilling instructions.