Bring the chicken out of the fridge about 20 minutes before you're ready to cook. Heat the oven to 425°F.
Rub the chicken with the olive oil and salt (any optional spices or herbs can get added here). Loosen the skin and drizzle a little olive oil between the skin and the breast meat.
Place the chicken on a wire rack fitted inside a rimmed sheet pan. Place in the oven and cook for about 40 minutes, until it reaches 165°F when using a meat thermometer at its thickest part.
Rest the breasts for 5 to 10 minutes, then carve and serve.