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Place a large cast-iron skillet into the oven then preheat the oven to 475°F.
Discard the giblets from the chicken cavity and discard.
Pat the outside of the chicken dry with paper towels.
In a small bowl combine the olive oil, salt, and pepper then rub all over the outside of the chicken.
When the oven has preheated and the cast-iron pan is hot, take it out of the oven then carefully place the chicken, breast-side up, in the pan.
Place the pan back in the oven and roast the chicken for 15 minutes then reduce the heat to 350°F.
Continue to roast the chicken for 75 to 90 minutes or until the internal temperature of the chicken is about 165°F.
Transfer the chicken to a cutting board and then set aside to rest for at least 15 minutes before slicing.