Begin by removing any giblets from the cavity of the whole chicken. Pat it dry thoroughly with paper towels, ensuring you get a good amount of moisture off. Generously season the chicken inside and out with kosher salt and freshly ground black pepper.

For an extra crispy skin, if time allows, place the seasoned chicken uncovered in the refrigerator for at least 1 hour; overnight is even better.

Set your oven to high heat, either to 450°F for a quick roast or 400°F if your oven tends to smoke. Preheating ensures a beautifully browned skin.

Place your prepared chicken in the oven and resist the temptation to open the door! Roast for about 1 hour 15 minutes.

Use an instant-read thermometer to check for doneness. The breast should read 155°F, while the dark meat must hit 165°F.

Remove the chicken from the oven, letting it rest outside for at least 15 minutes.