- 3.5-4.5lb whole chicken
- 1.5tsp salt
- 1tsp baking powder
- 1/8tsp oil
- 1/2tsp pepper
- Poke fat deposits on bird and loosen skin.
- Mix 2-5 on skin, tie legs, and tuck wings.
- Rest breast side up on a rack on a baking sheet uncovered in the fridge for 12-24 hours.
- Preheat oven to 450 and leave bird out to get to room temperature.
- Cook for 25-35 minutes, turn oven off and cook for 25-35 more minutes.
- Take out, tent with foil, and rest 20 minutes.