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About an hour before roasting, take the bird out of the refrigerator to bring the meat to room temperature. (If the chicken is still refrigerator-cold when you put it in the oven, the oven temperature will drop, plus the chicken will not cook evenly).
Preheat the oven to 450°F.
Rinse the chicken and dry thoroughly with paper towels, both inside and outside. It’s critical. Any excess moisture will create steam inside the oven, and steam is the enemy of crispy skin.
Season the inside of the cavity generously with salt and pepper.
Slide the wings underneath the body of the bird. Truss the chicken.
Salt the chicken liberally -- rain about one tablespoon of salt over the bird so that it has a nice uniform coating. Season to taste with pepper.
Place the chicken breast side down on a rack over a roasting pan. (The rack will ensure that the chicken cooks evenly and it will prevent it from sticking to the pan.).
Roast for about 55 minutes for a 3 1/2 lb chicken. Do not open the door. (Opening the oven will decrease the oven heat, increase cooking time and kill the crispy skin.).
Leave the chicken on a cutting board, uncovered, for 15 minutes. Remove the twine, carve the chicken and serve immediately.