Step 1

Remove giblets and neck from chicken; discard. Let chicken come to room temperature, about 30 minutes. Preheat oven to 375°F.

Step 2

Pat chicken dry. Rub salt evenly inside chicken cavity and on skin. Carefully run your fingers under skin of chicken breast and thighs, lifting skin slightly to loosen (this will help the chicken brown). Place 2 to 3 basil leaves inside chicken cavity.

Step 3

Finely chop remaining basil, and transfer to a small bowl. Stir in oil and black pepper. (Alternatively, you can use a mortar and pestle to crush chopped basil, oil, and black pepper together.) Reserve 2 tablespoons basil-oil mixture for serving. Rub remaining basil-oil mixture evenly inside chicken cavity and on chicken skin. Arrange onion wedges and peppers in a large cast-iron skillet; top with chicken. Scatter garlic around chicken in skillet.

Step 4

Roast in preheated oven until chicken is golden brown and a thermometer inserted in thickest portion of thighs registers 165°F, 1 hour to 1 hour, 15 minutes. Remove from oven; spoon or brush reserved basil-oil mixture over chicken. Cool in skillet 10 minutes, and carve. Serve with onion and peppers in skillet.