1 chicken (about 3 1/2 lbs)
2 T salt [or more]
1 1/2 T olive oil
2 t sugar
Sprinkle the chicken all over with the salt, including the cavity. Place a wire rack over a plate and put it in the fridge for at least four hours and/or up to four days! Adjust over rack to middle position and heat to 450. Tie the legs together and tuck the wings under the chicken. Brush the top and sides with oil and sprinkle with 1 t sugar and some pepper. Place chicken breast side down on a v-rack in a roasting pan, brush with remaining oil and sprinkle with 1 t sugar and some pepper. Roast breast side down until deep golden brown about 30 minutes. Remove from oven, and holding a wad of paper towels in each hand, turn chicken breast side up. Sprinkle with some more sugar (about 1/2 t) and add 1 cup water to pan - add the water sooner if the pan starts smoking. Roast chicken about 20 minutes longer, until the thickest leg/thigh measures 175 degrees. Let it rest on the cutting board for 15-30 minutes.
from Pam Anderson's Perfect Recipes for Having People Over
This was the first recipe I ever tried of hers...which made me fall in love with this book. I've been known to give it as a wedding gift!