Cook this roast 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 time allows, cover loosely with a towel and refrigerate for at least 4 hours, or up to overnight. Heat oven to 450°F.
Coat chicken with oil. Tie legs together and tuck wing tips beneath body with kitchen twine. 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.
Chicken and drippings can be refrigerated for up to 3 days or frozen for up to one month.