Simple Roast Chicken

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.