1 (4 pound) chicken, giblets removed, chicken rinsed inside and out then patted dry with paper towels

1 tablespoon olive oil

1/4 teaspoon black pepper

1 teaspoon kosher salt

Adjust oven rack to the lowest position then preheat oven to 450 degrees F.

Set chicken on a rack that is set inside of a small roasting pan. Tuck wings behind chicken. Rub oil over the skin of the chicken. Sprinkle with the pepper and ½ teaspoon salt. Sprinkle remaining salt into the cavity of the chicken.

Place chicken in oven and roast for 20 minutes.

Add about 1 cup water to pan then continue roasting chicken for 40 minutes more, until thigh meat registers 180 degrees F on a meat thermometer and chicken is cooked through.

Carefully transfer chicken to a cutting board and allow it to rest for 15 minutes before carving.