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Preheat oven to 450°F.
Pat the chicken dry with paper towels and season the cavity and outside of the chicken generously with salt and pepper.
Place the chicken breast-side up on a rimmed baking sheet or in a roasting pan.
Roast for 50-60 minutes, until the juices run clear when you cut between the leg and the thigh. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F.
Let the chicken rest for 10-15 minutes before carving and serving.