Position an oven rack in the center and preheat the oven to 450°F (232°C).

Confirm the 5‑pound whole chicken is completely thawed. Remove the neck and giblets bag from the cavity and discard or save for broth. Pat the chicken dry inside and out with paper towels.

Sprinkle 1/2 teaspoon of the kosher/sea salt and 1/2 teaspoon of the black pepper into the chicken cavity.

Rub the outside of the chicken all over with 2 tablespoons extra virgin olive oil.

Sprinkle the outside of the chicken with the remaining 1/2 teaspoon kosher/sea salt and 1/2 teaspoon black pepper. If desired, tie the legs together with kitchen twine.

Place the chicken breast‑side up in a roasting pan. Cover the pan loosely with a lid or aluminum foil.

Roast, covered, at 450°F for 30 minutes. After 30 minutes, remove the cover (if using foil, fold it back) and reduce the oven temperature to 400°F (204°C).

Continue roasting, uncovered, at 400°F for about 1 hour more, or until an instant‑read thermometer inserted into the thickest part of a thigh (not touching bone) reads 180°F.

Remove the roasting pan from the oven and let the chicken rest in the pan for 10–15 minutes. Transfer the chicken to a serving platter and drizzle with the pan juices before serving.