Preheat oven to 450 and bring chicken to room temperature.

Dry the chicken very well with paper towels, inside and out. The drier, the better. 

Salt and pepper the cavity, then truss the bird. (See How To for directions on How To Truss a Chicken)

Liberally salt the chicken. It is important to use kosher salt, which is less salty. You want to be able to see salt on the skin. (You will be rewarded with salty, crisp and tasty chicken skin!). Season to taste with pepper. 

Place the chicken breast side up in a roasting rack. Put it in the oven and leave it alone.  

Roast for 90-100 minutes until temperature on instant read thermometer inserted into the thigh reads 165. Take a peek at about 60 minutes; you may need to cover the wing tips with foil if they are getting too dark.  

Remove from the oven and let rest for 15-20 minutes before carving.