Preheat the oven to 425°F (220°C) with a rack in the center.

Remove any giblets from the cavity of the chicken and pat it dry all over.

Place the chicken into a roasting pan. For a 4 to 5 pound chicken, I like to use the good old 9x13x2-inch metal roasting pan we've had for years. Nothing fancy.

Rub the chicken all over with the olive oil, and sprinkle all over with the salt.

Tuck the tips of the wings under the chicken.

Roast for about 60 minutes, or until an instant-read thermometer inserted into the breast registers 145°F (63°C) to 150°F (65°C) and the juices run clear when the tip of a knife is put between one of the legs and thighs. Don't worry if it goes a little bit over; start checking at the 45-minute mark.

For 20 minutes, let the chicken rest on a cutting board. After that, cut and serve.