Salting the chicken:
Clean the chicken, remove fatty tissues from the inside of the chicken and dry well with paper towels.
Salt the chicken 24 to 48 hours before cooking, taking care to salt more on the thicker parts. Cover lightly and refrigerate.
The cooking of the chicken:
Preheat the oven to 475 F (246 C).
Place the chicken breast side up in a previously oiled roasting pan.
Put the chicken in the oven for 30 minutes of cooking, turn the chicken over and continue cooking for 20 minutes. Turn the chicken over again and continue for 10 minutes.
The total cooking time should be about 1 hour, depending on the size of the chicken.
Make sure that when you poke the chicken with a fork, the juice that comes out is no longer pink and the chicken is cooked. Remove from the oven and let rest for 10 minutes.