Dry chicken a lot a lot a lot. With loads of paper towels or whatever you use. Inside the bird, too.

Season with fine sea salt and 1 tsp fresh ground pepper.

Truss the bird, if you know how. You can google this. It takes not time, but if you don’t have twine then don’t bother.

Season with a chunkier salt and remaining pepper.

Place in a cast iron or roasting pan.

Heat oven to 450°F. Place bird in oven when oven gets to temperature.

Don’t add oil or butter. Don’t add vegetables. Don’t baste. This will all create steam. Cooke for 80 minutes until internal temperature is 165°F at deepest part of bird.

Let rest at least 15 minutes. Remove from pan and use the juices to make a wicked, delicious, flourless gravy or jus. Or just let this rest and use as leftover throughout the week.

This recipe creates the PERFECT crispy skin and the most moist chicken.