Pat dry chicken skin. Place rosemary and garlic in the cavity of the chicken. Season skin of chicken generously with salt and pepper, and rosemary. Place chicken in a roasting pan, then drizzle with melted butter.
Place chicken on the center rack in the oven and roast for 45 minutes. Take the temperature at the thickest part of the thigh and remove from the oven when it reaches 160 degrees and the juices run clear.
Let chicken rest for 15 minutes before slicing and serving, then enjoy!