Perfect Whole Roasted Chicken

Place chicken breast side down and make 4 incisions (2 on each side) of the back bone about 1 inch deep.

With the handle of a wooden spoon, separate skin from the meat of the chicken.

Using a fine-point paring knife, or metal skewer, punch 6 holes in each breast and thigh (24 holes).

Rub chicken thoroughly with salt, baking powder, and pepper mixture.

Place in refrigerator, uncovered, for 8 - 12 hours to dry age.

Preheat oven to 450 degrees Fahrenheit.

In a roasting pan with V-rack, place chicken, breast side down in oven.

Roast chicken for 20 – 25 minutes.

Remove from oven and turn chicken breast side up, return to oven.

Continue roasting for 15 – 25 minutes or until the breast meat reaches approximately 135 degrees on an instant read thermometer.

Increase oven temperature to 500 degrees and continue roasting for 5 – 10 minutes until skin is golden brown and crisp.
Let chicken rest, uncovered, for at least 10 minutes. Carve and serve immediately.