Minimalist Roast Chicken

Yield: 4 servings
Time: 50 to 60 minutes
Ingredients

• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Notes:  

• The reason it works is that legs are cooked at higher temperature than breast, so the whole thing is done properly at the same time.
• Watch out for smoke -- put fan on high, There will be a lot of fat, so keep an eye on it;  and remove skin first if you're worried about it. 
• Pour out fat, and deglaze pan with wine for very easy pan gravy.
• You could also cook in a LaCloche bell pan to avoid spattering, but then you can't make the pan gravy.

Variations:

• Stuff with parsley, thyme, lemon, garlic, or whatever.

Source:  Mark Bittman, NYT.