One whole chicken (3-4 lb.)
Kosher salt and freshly ground black pepper
Preheat the oven to 450°F. Rinse the chicken, and then dry it very well with paper towels, inside and out.
Salt and pepper the cavity, then truss the bird. Next salt the chicken by raining the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon).
Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven. Roast it until the internal temperature is 180 degrees, about 50 to 60 minutes. Remove from the oven and let rest several minutes before carving.