Whole Roast Chicken

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  Chicken, Whole
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  2 tablespoons kosher salt
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  Basil Pesto, Prepared
• •
  Ranch Dressing, Buttermilk, Regular
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  Chimichurri sauce
• •
  Romesco Sauce, Prepared

Instructions

1. 1Preheat the oven to 375°F with a rack in the center position.
2. 2Pat the chicken completely dry inside and out. Set the chicken, breast side up, in a large ovenproof skillet or roasting dish. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. 3Season the chicken all over, inside and out, with the salt.
4. 4Roast the chicken for 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note).
5. 5Allow the chicken to rest for 15 minutes. Carve and serve with your desired sauces alongside.