Jacques Pepin's roast chicken

Season the cavity with half a teaspoon of salt and half a teaspoon of pepper.

Salt and pepper the skin. Heat a tablespoon of olive oil in the roasting pan until hot but not smoking.

Lay the chicken on its side over medium high heat for two and a half minutes, then the other side for two and a half minutes.

Roast uncovered on its side at 425F for 20 minutes.

Baste with the pan juices, turn onto the other side and roast 20 minutes.

Turn onto its back, baste with the rendered fat and roast 20 minutes.

Lift onto a platter breast side down to rest.

Pour off the drippings. Return the pan to the heat, add water, scrape up the solidified juices and combine with the drippings.

Let the fat rise and skim off most of it.

Carve: separate drumstick from thigh and cut each breast in half.