Begin by preheating your oven to 425°F to ensure it's at the correct temperature when the chicken is ready. While the oven heats, remove the whole chicken from its packaging and pat it thoroughly dry with paper towels. Drying the skin is crucial for achieving a crispy exterior during roasting.

Place the dried chicken in a roasting pan. Drizzle the extra-virgin olive oil over the chicken, then use your hands to rub it evenly all over the skin. Next, generously season the entire chicken with kosher salt, freshly ground black pepper, and Italian seasoning. I always make sure to get the seasoning into all the nooks and crannies for maximum flavor.

Transfer the seasoned chicken to the preheated 425°F oven and roast for 70 to 90 minutes. The chicken is done when its internal temperature reaches 165°F in the thickest part of the thigh, or when the juices run clear when pierced with a knife. Once cooked, remove the chicken from the oven and let it rest in the pan for at least 15 minutes before carving; I find this resting period essential for juicy meat.