Remove the giblets from the cavity of the chicken. Pat the chicken dry with paper towel.
With your hands, rub the entire chicken with the softened butter. Season the inside of the chicken cavity with a few pinches of kosher salt and black pepper before seasoning the outside of the chicken as well.
Place the chicken, breast side facing up, on the lowest rack of your oven and bake for 50 to 60 minutes or until fully cooked.
Carefully remove the chicken and transfer to a carving board and let rest under tented aluminum foil for 10 to 15 minutes before carving and serving.
Alternatively, shred the chicken while it's still warm. If preparing for a later date, allow to cool before storing in an airtight container and refrigerate for 5 to days, or freeze for 2 to 3 months.