Why roast a whole 
chicken standing up ?

1.) It’s easy

2.) The oil from the skin drips as it roasts leaving a delicious tissue thin skin that one can not get enough of

3.) The whole chicken browns all around 360 degrees and the meat under the skin stays tender and moist

If you do not have a vertical chicken holder just use a soda or beer can inserted in the whole chicken bottom cavity. 
The can should be half filled with any flavor soda, juice, liquid, water mixture or beer that you like.
The top neck cavity can be stuffed with a small potato.
Adjust the oven rack (you can remove one if needed) to allow enough height for the chicken to stand up in a roasting pan.

Preheat the oven to 350 degrees F.

1 (4 to 6-pound) chicken, giblets and neck removed, rinsed and patted dry:
Rub the whole chicken with olive oil or vegetable cooking oil, rub it abundantly with a simple mixture of garlic salt and black pepper only or add any other spice/spices you think will go well together to flavor the chicken skin.

Slide the oven rack out of the pre-heated oven, place the roasting pan on it, hold the chicken upright while inserting the half filled can into the bottom cavity of the chicken. Arrange to so it stands up freely, carefully slide rack back into oven.

*Note: Requires no basting.

Remove from oven when the chicken skin is deeply browned and a thermometer reads 170 degrees F (77 degrees Celsius). Depending on your oven and the size of the chicken cooking time will be from 1 hour 15 minutes - 2 hours.
After removing from oven, let rest for 10 minutes.

Cooked chicken will remove easily in sections by carefully separating and cutting off meat around the can. *WARNING: The liquid in the can is piping hot, be careful not to touch or spill the can.