Romanian Baked Chicken

Preheat oven to 375°F (190°C). Pat the chicken dry with paper towels and season generously inside and out with salt.

Rub the lard evenly over the exterior of the chicken, working it into the skin to help it brown and crisp during baking.

Place the chicken breast-side up in a roasting pan, ensuring it sits flat and stable for even cooking.

Transfer the pan to the preheated oven and roast for 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

Remove from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute for tender, moist meat.

Carve the chicken into serving pieces and transfer to a warm plate. Serve hot with the pan drippings spooned over top.