The only Roast Chicken recipe you ever need

Instructions

1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. A dry chicken means less steam means crisper skin and juicer meat!
2. Salt and pepper the cavity, then truss the chicken. (trussing helps the chicken to cook evenly)
3. Now, salt the chicken—Pour about a tablespoon of salt over the bird and use your hands to make sure it makes a nice uniform coating so the skin is crisp and salty. (You should be able to make out the salt on the crispy skin after roasting.) Add pepper to taste.
4. Place the chicken in a cast iron skillet or roasting pan and place in the oven. Leave it alone- don't check on it or mess with it. Roast for 50-60 minutes or until the skin is golden, and crisp.
5. Spoon the pan juices over the chicken and allow it to rest for 15 minutes before eating.