Tuck the tips of the wings under the back. Sprinkle the outside of the chicken with the salt and the pepper. Place the bird, breast side up, on the baking sheet and roast in the center of the oven until an instant read meat thermometer inserted deep in the thigh (not touching the bone) registers 170-175 degrees, about 1 hour and 15 minutes to 1 1/2 hours. Allow to stand 10 minutes before carving.