CHINESE SALT AND PEPPER ROAST CHICKEN[Chicken is sprinkled with salt and pepper and refrigerated for 24 hours before roasting.]
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry with paper towels
Kosher salt and freshly ground black pepper
FOR SERVING:2 jalapenos, cored, seeded, and finely diced
1 bunch scallions (white and green parts), trimmed and thinly sliced
1 head iceberg lettuce, outer leaves removed, cored, and thinly sliced
Sprinkle 2 1/2 teaspoons salt and 1 teaspoon black pepper all over the chicken, including the cavity. Place a rack in a pan, put the chicken on top and let sit for up to 24 hours, uncovered, in the refrigerator.
TO COOK:Preheat the oven to 425 degrees F. Set an oven rack to the middle position.
Set the chicken breast-side-up on a rack in a large roasting pan and roast until the breasts are nicely browned all over, about 35 minutes. Gently flip the chicken and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F, this should take another 15 to 20 minutes.
Transfer to a cutting board and let rest for 5 minutes, breast-side-up. Carve the chicken, transfer to a large bowl and toss with the jalapenos and scallions. Scatter the lettuce on a large serving platter, arrange the chicken over it, top with and jalapenos or scallions in the bowl and serve immediately.
Source:
150 Things to Make with Roast Chicken (and 50 Ways to Roast It) by Tony Rosenfeld