Preheat oven to 450° F. (my oven takes 35 minutes to reach 450)Bring chicken to room temperature and pat dry inside and out.Season inside and out with salt & pepper. Do not truss.Place on a broiler pan, a disposable foil broiling pan, or on a rack in a roasting pan.Roast for about 45 minutes (around 12 minutes per pound) or until the internal temperature of the thigh measures 165°F.Pour juices out of the cavity and let the chicken rest at least 15 minutes. A foil tent will keep it warm.To serve, I remove the skin and pull the tender meat apart into pieces.
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