Season chicken with salt. If time
allows, cover loosely with a towel
and refrigerate for at least 4 hours,
or up to overnight. Heat oven
to 450 degrees. Coat chicken with oil, tie
legs together with kitchen twine,
and place on a roasting rack on a
rimmed baking sheet. Roast, rotating
once, until cooked through, about 1 hour. Remove from pan
and let rest 20 minutes before
carving into eight pieces (keep
skin intact). Scrape the fat and
juices from the bottom of the
pan and transfer to a container.
Chicken and drippings can be refrigerated for up to 3 days or frozen for up to one month.