Wash and clean poultry. Dry skin well. In a bowl mix soup and seasonings. Rub softened butter inside chicken cavity and carefully under skin of chicken. Rub under skin legs as well. Then carefully begin to put soup into cavity and under all skin areas of chicken very well. Rub remainder of mixture on outside of chicken. Sprinkle lightly with garlic, pepper, or your favorite seasoning.
Carefully wrap entire chicken with saran wrap and cover again with aluminum foil to seal in flavors. Sit in a pan overnight in refrigerator.
The next day allow at least 1 hour and 30 minutes for baking time. Preheat oven for 375°F degrees. Remove all coverings from meat. Place cleaned empty beverage can inside chicken cavity until chicken is in a stand up position unsupported without your hands. Recover chicken completely with aluminum foil, then place chicken into a shallow pan in the standup position with just a little water in the pan.
Place pan into oven. Check chicken after about 45 minutes by sticking a long fork into side. When juices from chicken appear to be clear, remove aluminum foil completely from chicken. Continue to roast, rotating pan. Oven temperature may need to be adjusted to a higher degree, depending on elevation.
After chicken is completely golden brown and cooked thoroughly, remove from oven, carefully remove beverage can and recover with aluminum foil or place into a garnished serving dish that has a cover.