Preheat your oven to 425°F (220°C) for crispy skin.
Remove the chicken from its packaging and take out any giblets. Pat the chicken dry with paper towels.
Sprinkle salt and pepper all over the chicken, both inside and out.
Use kitchen twine to tie the legs together and tuck the wing tips under the body.
Place the chicken in a roasting pan, breast side up, and roast for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for at least 15 minutes before carving.
Carve the chicken and serve with your favorite sides.
