Step 1

Pre-heat oven to 450F.

Step 2

Thoroughly dry the inside and outside of a 3 - 3 1/2 lb whole chicken with paper towels.  You can do this the day before and let sit in your refrigerator uncovered to get it drier.

Step 3

Salt and pepper the inside and truss the chicken.  Trussing helps the chicken to cook more evenly and creates a tight little bundle.  If you don't want to attempt this then just tie the two legs together with kitchen twine.

Step 4

Add sea salt to the outside of the chicken.  Don't be shy.  This salt will create a tasty crunchy skin.  Season lightly with pepper.

Step 5

Place the chicken on a baking rack.  Some people use roasting pans and that's fine but you're really trying to promote even air circulation under the bird and not wanting to bury it in a pan.  You also want to elevate it over any drippings so it's not steaming in it's own fat.

Step 6

Cook (roast if you got it) uncovered for ~1 hour.  Check on the temperature (chicken should be 165F) and color ~ 45 minutes in.  Don't baste it - just leave it alone to roast.  Let rest ~ 15 minutes uncovered before carving.

Step 7

Add sea salt to taste and serve with sharp mustard.  Happy Eating!  Beckie