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:

Serve with roasted vegetables, salad, or warm bread.

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for best results.

Variations:

Add garlic powder, paprika, or dried herbs like rosemary or thyme to the seasoning mix.

Stuff the cavity with lemon halves, onion, or fresh herbs for added flavor.

FAQ:

Can I use this method on a grill?
Yes! Place the chicken over indirect heat and close the lid. Monitor temperature and adjust cooking time as needed.

Do I have to use toothpicks?
Toothpicks help hold the shape and cook more evenly, but kitchen twine can also be used.