Step 1

Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn't necessary for one larger than 3 1/2 pounds. Tie legs together and tuck wing tips beneath body.

Step 2

Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.