- 1 whole chicken, about 4 pounds
- 1 tablespoon coarse salt
- 2 teaspoons extra-virgin olive oil
Season chicken with salt. If time allows, cover loosely with a towel and refrigerate for at least 4 hours, or up to overnight. Heat oven to 450 degrees. Coat chicken with oil, tie legs together with kitchen twine, and place on a roasting rack on a rimmed baking sheet. Roast, rotating once, until cooked through, about 1 hour. Remove from pan and let rest 20 minutes before carving into eight pieces (keep skin intact). Scrape the fat and juices from the bottom of the pan and transfer to a container.
SourceWhole Living, October 2011