Remove gizzards and trim any excess fat from chicken. Rinse chicken well and let soak in warm water for 20 minutes; pat dry. Coat the bottom of a heavy-bottomed roasting pan with 1 to 2 tablespoons olive oil; set aside.
Season chicken with salt and pepper and rub with olive oil. Transfer chicken to prepared roasting pan. Roast, basting chicken and shaking the bottom of the roasting pan to ensure chicken does not stick, every 5 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, about 45 minutes.
Remove chicken from oven and let stand 10 minutes before carving and serving with potatoes and spinach.
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