Remove chicken from packaging and check the cavity for a giblet bag — discard if present. Pat the bird completely dry with paper towels. Season generously all over with kosher salt, rubbing it into the skin. Coat the entire bird with olive oil or vegetable oil, adding more salt if it rubs off. Set oven rack to the middle position and preheat to 425°F.

Place the seasoned chicken breast-side up in a roasting pan or sheet pan. Roast at 425°F for 60 to 90 minutes — about 60 minutes for a 3- to 4-pound bird, up to 90 minutes for larger ones. Alternatively, brown the chicken on its sides in a 10- to 12-inch skillet over medium-high heat for 8 to 10 minutes per side, then transfer to the oven and roast for about 40 minutes. Skin should turn dark golden brown; if it's still pale, keep roasting. If it browns too fast, lower the temperature slightly. Do not baste — keep the oven door closed. The chicken carries over heat after removal, so account for that before serving.

Insert a meat thermometer into the thickest part of the thigh near the bone — it must read 165°F. Or check that juices run clear and the leg wiggles loosely with skin pulling back from the joint. Transfer to a carving board and rest 10 to 20 minutes before carving. Serve with pan drippings if desired.