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Prepare the Chicken:
Rinse the chicken and pat it dry with paper towels. Tuck the wings under and secure the legs together using toothpicks or kitchen twine.
Season and Oil:
Rub the olive oil all over the skin. Season generously with salt and black pepper, making sure to coat the entire surface.
Secure for Even Cooking:
Use additional toothpicks to close the cavity or keep loose parts in place to ensure the chicken roasts evenly.
Roast the Chicken:
Preheat oven to 375°F (190°C). Place the chicken breast-side up on a wire rack in a roasting pan.
Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest and Serve:
Let the chicken rest for 10–15 minutes before carving to retain juices. Serve hot.
Serving and Storage Tips:
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