STEP 7: PRESS DOWN Splay the bird out in a manner that can only be described as inappropriate, then place your palms firmly upon the breasts and press down hard on the ridge of the breastbone until it lies flat (With a turkey, you’ll probably hear a few cracks.) The bird is now ready to roast SIMPLE WHOLE ROAST CHICKEN If you value the presentation of a whole bird at the table, this is the recipe for you You’ll need a pizza steel or stone to help ensure that the legs cook as fast as the breasts NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here SERVES 3 OR 4 1 whole chicken, 3½ to 4 pounds 1 tablespoon vegetable, canola, or olive oil Kosher salt and freshly ground black pepper Adjust an oven rack to the middle position and place a pizza steel or stone on it Preheat the oven to 500°F for at least 30 minutes Place the chicken on a work surface and dry thoroughly with paper towels Separate the skin from the breasts (see here), then rub the chicken evenly all over and under the skin with the oil Season on all sides with salt and pepper (go light on the salt if the bird has been dry-brined) Set aside at room temperature while the oven preheats Line a heavy rimmed baking sheet with lightly crumpled aluminum foil Place the chicken, breast side up, on a ... Separate the skin from the breasts (see here), then rub the chicken evenly all over and under the skin with the oil Season on all sides with salt and pepper (go light on the salt if the bird... If you value the presentation of a whole bird at the table, this is the recipe for you You’ll need a pizza steel or stone to help ensure that the legs cook as fast as the breasts NOTE: For the juiciest results and crispest skin, dry-brine... Kosher salt and freshly ground black pepper Adjust an oven rack to the middle position and place a pizza steel or stone on it Preheat the oven to 500°F for at least 30 minutes Place the chicken on a work surface and dry thoroughly