Place the chicken breast-side down on a work surface and, using a sharp knife, make four 1-inch incisions along the back to create openings for fat to escape.
Gently separate the skin from the thighs and breasts with your fingers. Use a metal skewer or fork to poke 15 to 20 holes into the fat deposits on top of the breasts and thighs. Tuck the wing tips under the chicken.
In a small bowl, combine the kosher salt (or table salt), baking powder, and ground black pepper.
Pat the chicken dry with paper towels, then evenly sprinkle and rub the salt mixture all over the chicken, coating the skin and cavities with your hands.
Place the seasoned chicken breast-side up on a baking sheet or tray and refrigerate, uncovered, for 12 to 24 hours.
Preheat the oven with the rack in the lowest position to 450°F (230°C). Line the bottom of a large roasting pan with a 16x12-inch piece of aluminum foil and poke about 20 holes in the foil; place a V-rack on top. Set the chicken breast-side down on the rack and roast for 25 minutes.
Carefully remove the pan and turn the chicken breast-side up. Roast an additional 15 to 25 minutes.
Increase the oven temperature to 500°F (260°C) and roast another 10 to 20 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 175°F (79°C).
Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
