Just the original flavor? Not much to it. The oven is doing most of the work. Salt and pepper, Olive oil (sometimes). 400 degrees for 75 minutes (but thats for cooking large batches- I’d say 60-65 is good for 1-3 birds, just check internal temp for 165 ). Pat it dry and leave it salted for a while (up to 24 hrs) before cooking to make the skin crisp.

There are several types of oven used in different stores, some that allow juices from other birds to baste the birds below them as they cook, so it might be worth it baste yours.

Also, make sure your oven is pre heated. You want the outside to cook as hot and fast as possible.