Bring chicken to room temperature. Preheat oven to 450 degrees F. Dry well with paper towels. Season inside cavity generously with salt. Truss chicken so that the legs stay close to the body; this helps the meat cook evenly. Season generously with kosher salt so that it covers the chicken in an even layer; add black pepper.

Roast in oven (on a baking sheet, roasting pan, or cast-iron skillet) for about an hour, depending on the size of the bird, or until it reaches 165 degrees F. 

Allow to rest before carving. This helps the chicken retain its juices, but it also makes carving easier if it’s not burning your fingers. I like to add fresh thyme and baste my chick with the fat and juices in the pan as it cools.

Carve, and serve chicken with Dijon mustard, butter, and sea salt.