Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.

In a bowl, mix the salt, sugar, soy sauce. Rub the chicken with the mixture. drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Cover chicken, Refrigerate for at least 1-2 hours. ( place in the refrigerator for 24 hours)

Heat the oven to 425°F and arrange a rack in the middle.

Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bonregisters 165°F, about 50 minutes to 1 hour more.

Remove the chicken from the oven and place on a cutting board. Let the chicken rest for 10-15 minutes before carving.