| • | Preheat oven to 450 degree F.
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| • | Keep the rack in a small roasting pan.
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| • | Take the chicken and rinse it.
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| • | Dry the chicken and put it in the pan.
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| • | Insert the wings under the chicken.
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| • | Smear the chicken skin with oil.
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| • | Sprinkle with pepper and 1/2 tsp of salt.
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| • | Roast for about 20 minutes.
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| • | Add one-cup water and roast again for 40 minutes or until the chicken is well done.
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| • | Loosen the chicken with a spatula.
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| • | Transfer the cooked chicken to a cutting board with the help of a paper towel.
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| • | Set aside for 15 minutes before carving.
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| • | Roasted chicken is ready. |
