First, let your chicken sit out for at least an hour, which you should always do so the inside won't be cold. I'm sure you know that. "Rain down" salt on the bird, like really rain it down. Coarse salt. Either truss the legs or put a lemon or onion in the cavity (I went with a scored lemon).
A huge part of the appeal of this recipe for me is that you roast it in a cast iron pan. I love using cast iron for everything. If you want to make a pan sauce for the bird, snip off the wing tips and put them in the pan, and throw the neck in, too.
Pre heat oven to 450. Throw in the bird, breast side up, for an hour. That's it. 4 pound bird or slightly smaller.