1 chicken, whole about 4 lbs.
1 Tbsp. kosher salt (or 2 tsp. table salt)
1 tsp. baking powder
1/2 tsp. black pepper, ground
Remove giblets from chicken, rinse and pat dry. Using your hand, loosen skin from breast, thighs and legs. Rub the space between the skin and the meat with the salt. Poke small holes in chicken with a sharp knife wherever there are fat deposits (usually the back and the thighs). Tuck the wings underneath the bird. Place the chicken in the fridge, uncovered on a v-rack with a roasting pan underneath for 2 hours.
Preheat oven to 450F. Remove chicken from fridge and add 2 cups of water to roasting pan. Tie legs with kitchen twine. Pat the chicken dry with paper towels and rub all over with baking powder and pepper.
Place chicken breast side down and roast on v-rack for 25 minutes. Remove from oven and, using paper towels, flip the chicken breast side up. Roast for another 15-20 minutes, until the breast registers about 135F. Increase temperature to 500F and continue roasting for 10 - 20 minutes until the breast registers 160F.
Remove the chicken from the oven and place the bird on a cutting board. Tent with foil and allow to rest for 20 minutes to allow the moisture to reabsorb. Carve and serve.