Remove any organs from the cavity and reserve for another use. Rinse the bird with cold water and pat dry. Liberally salt and pepper the entire bird, inside the cavity and all over the surface, including the back, wings, and inner and outer thighs. Carefully loosen the skin from the breast meat with your index finger. Stuff tender sprigs of thyme or marjoram under the skin. Tie the legs together with butcher’s twine. Cover and refrigerate for several hours or overnight.

Remove the chicken from the refrigerator at least 1 hour before roasting. Preheat the oven to 450°F. Place the chicken, breast up, in a roasting pan or earthenware baking dish, and roast for 10 minutes. Reduce the oven temperature to 350°F, and cook for another 45 minutes, turning the bird twice during the cooking, so each wing side is up in turn. This will circulate the juices and fat and keep the meat moist. Let the chicken rest for 10 minutes before carving.

Variation: Flavor the chicken with lemon, garlic, and rosemary, both under the skin and in the cavity.