Preparation

Dry-brine the chicken:

• 将鸡肉撒在内外撒上盐；将其放在电线架上，然后将架子放在盘子上。冷藏至少2小时（4小时更好）或最多两天。

Roast the chicken:

• Position a rack in the lower middle of the oven and heat the oven to 450°F. Cross the chicken legs and tie them together; tuck the wings under the chicken. Brush the breast side of the chicken all over with some of the olive oil; sprinkle with 1 teaspoon of the sugar and a few grinds of pepper. Set the chicken, breast side down, on a V-rack set in a small metal roasting pan (about 9 x 13 inches; don’t use ceramic or Pyrex). Brush the back side of the chicken with the remaining oil and sprinkle with 1/2 tsp. sugar and a few more grinds of pepper. Have ready 1 cup water and turn on the exhaust fan.
• Roast the chicken, breast side down, until the back is deep golden brown, about 30 min. Check frequently and if the chicken drippings appear to be burning, add 1/4 to 1/2 cup of the water to the pan.
• Remove the chicken from the oven. With a wad of paper towels in each hand, turn the chicken so it’s breast side up. Sprinkle with the remaining 1/2 tsp. sugar and add all or what remains of the 1 cup of water to the pan. Return the chicken to the oven and roast, breast side up, until the chicken is golden brown and an instant-read thermometer inserted in the thigh registers 175°F, another 15 to 20 min.
• 将鸡肉转移到切菜板上至少15分钟。最多30分钟。对于温暖的鸡肉（如果在室温下食用鸡肉，则最多2个小时）。

Make the sauce and serve:

• Meanwhile, make the sauce. Remove the V-rack from the roasting pan and tilt the pan so the juices collect in one corner. Spoon off and discard as much of the clear fat as possible. Use the degreased pan juices to makeTomato-Jalapeño Pan Sauce with Hominy, Cilantro & Lime。（或者，对于不同的锅酱，请尝试以下一个变化之一）。
• When ready to serve, carve the chicken. Serve with the warm pan sauce.

For different flavors in the pan sauce, tryRoast Chicken with Moroccan Apricot Pan Sauce或者烤鸡和柠檬 - 阿蒂奇克锅酱。