SERVES 3 OR 4
1 whole chicken, 3½ to 4 pounds, butterflied according to
the instructions here
1 tablespoon vegetable, canola, or olive oil
Kosher salt and freshly ground black pepper
Adjust an oven rack to the upper-middle position and
preheat the oven to 450°F.
- Dry the chicken thoroughly with paper towels. Separate
the skin from the breasts (see here), then rub the chicken
evenly all over and under the skin with the oil. Season all
sides with salt and pepper (go light on the salt if the bird
has been dry-brined). - Set a wire rack on a rimmed baking sheet lined with
aluminum foil. Position the chicken so that the breasts are