Step 1

Preheat the oven to 425°F (220°C), place a baking rack in the lower ⅓ of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.

Step 2

Place the chicken breast side up in an oven-safe pan (I prefer cast iron). Truss the legs. Drizzle with oil and use your hands to rub it all over the chicken.

Step 3

Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.

Step 4

Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F (74°C). Let the chicken rest for 15 minutes on a cutting board before slicing and serving.