2 ½ teaspoons kosher salt, divided
1 whole chicken, about 4 ½ to 5 pounds
Sprinkle 1 teaspoon salt into the cavity of the chicken. Rub remaining salt on the exterior. Tuck the wings behind the chicken and wrap the tips with foil. Place the vertical roaster in the centre of a sheet pan. Set the chicken down over the top, so the tip of the legs actually touch the pan. Place in the oven. Start with the back towards the flame and brown. Turn the sheet pan a quarter turn as each side browns for a total of 50–60 minutes. If the top browns excessively, cover with a small piece of foil.
Chicken is done when the area where the thigh attaches to the body reaches 165 degrees F. Be sure to check the temperature in both thighs. Remove from the oven and allow to rest 10–15 minutes before carving.