Wash you chicken with water and pat dry with kitchen paper or paper towels.
Season your chicken with salt and freshly ground black pepper. Don't be shy - season your chicken well (but don't over do it on the salt!).
Let the bird sit out for about 30 minutes at room temperature. This will give the salt time to draw out moisture from the skin of the chicken and give you that great crispy chicken skin everyone loves!
After 30 minutes have passed, coat the chicken with the oil and massage it into the chicken.
Place the chicken on the roasting rack, then into the oven and cook for 60-75 minutes, or until the juices of the chicken run clear and not pink.
For this recipe, you want to use a roasting pan with a roasting rack so the warm air can circulate around the bird. That way the breasts cook completely.
Recipe by Thanks For The Food at https://thanksforthefood.com/roast-chicken/