Cook this chicken on Sunday night and use it all week. Be sure to save the pan drippings -- adding just a small amount of the rich jus to nearly any dish (pasta, soup, or whole grains) lends a complex, savory flavor.
Season chicken with salt. If timeallows, cover loosely with a toweland refrigerate for at least 4 hours,or up to overnight. Heat ovento 450 degrees. Coat chicken with oil, tielegs together with kitchen twine,and place on a roasting rack on arimmed baking sheet. Roast, rotatingonce, until cooked through, about 1 hour. Remove from panand let rest 20 minutes beforecarving into eight pieces (keepskin intact). Scrape the fat andjuices from the bottom of thepan and transfer to a container.
Chicken and drippings can be refrigerated for up to 3 days or frozen for up to one month.