Pat the chicken dry inside and out with a paper towel and trim excess fat around the opening.
Drizzle a little olive oil and heavily season with Diamond kosher salt and freshly ground pepper over the entire chicken, and a little on the inside of the cavity. If you are feeling adventurous, you can even separate the skin and season underneath.
Refrigerate for 24 hours (preferably uncovered).
Roast It
Remove the chicken 1 hour before roasting to temper (bring to room temperature).
Preheat oven to 400° F on convection if you have it (425° F for conventional) with an oven-proof skillet in the oven (cast iron or carbon steel).
Place the chicken on the skillet in the oven with the cavity facing the front of the oven.
After about 30 minutes, rotate the skillet 180° so the legs/cavity face the back of the oven to help with even cooking and browning.
Remove the chicken from the oven when the center of breasts register 155° F and thighs 165° F (10° F below the target finish temperatures) as there will be carryover cooking.
Transfer the chicken to a cutting board to rest uncovered for 10 to 15 minutes before carving and serving.
Optional: After removing the chicken from the skillet, spoon out most of the fat. Add some chopped shallot, fresh thyme, white or red wine and cook down to a pan sauce to spoon over the chicken.
Notes
If you can't season the chicken 24 hours ahead of time (which I highly recommend), do it as far ahead of time as possible. Even a few hours will help.
Refrigerating uncovered before cooking will help promote crispy skin.
Always verify the chicken has reached a minimum of 165° F for food safety.
Do not rest the chicken in the hot skillet, as it can overcook.