Dry brined roast chicken

Coat the chicken lightly with kosher salt and freshly ground pepper and rest it uncovered in the fridge overnight, which flavours it and dries the skin for crispness.

Run your fingers between the skin and the meat to separate them, seasoning the meat directly; separated skin crisps better.

Rub the bird generously with duck fat, or coat it lightly with olive oil.

Tuck the wing tips under the body so they do not burn, and tie the legs together with butcher's twine or twisted gauze so the thighs and drumsticks are exposed to more heat.

Give the bird a last coat of salt and freshly ground pepper, and fill the cavity with a halved head of garlic and a sliced lemon rather than stuffing, which would have to reach 165F.

Set the bird upside down in the largest oven safe saute pan and surround it with the chopped onion.

Roast at 400F for about one hour, flipping it halfway so the breast finishes cooking and the top skin browns and crisps.

Rest the bird at least 15 minutes before carving; do not cover it with foil or the skin softens.

Strain the contents of the pan, keeping the browned bits in the bottom for the gravy.

Carve by removing the breasts, slicing them and serving them alongside the drums and thighs.