1. Dissolve salt in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.

2. Adjust oven rack to lower-middle position; heat oven to 450°F. Remove chicken from brine and rinse under cold running water; pat dry with paper towels. Butterfly chicken, flatten breastbone, and tuck wings behind back (see illustrations 1 and 2). Rub skin with oil and sprinkle with pepper.

3. Following illustrations 3 through 5, construct foil bowl, spray inside of bowl with nonstick cooking spray, and place bowl in roasting pan. Gently mound and pack stuffing into foil bowl and position chicken over stuffing (chicken should extend past edges of bowl so that most of fat renders into roasting pan, not into foil bowl). Roast chicken until just beginning to brown, about 30 minutes. Rotate pan and continue to roast until skin is crisped and deep golden brown and instant-read thermometer registers 160°F in thickest part of breast, 175°F in thickest part of thigh, and 165°F in stuffing, 25 to 35 minutes longer. Using tongs, transfer chicken to cutting board; let rest 10 minutes.

4. While chicken rests, transfer stuffing from foil bowl to serving bowl; fluff stuffing with spoon. Cover stuffing with foil to keep warm. Carve chicken and serve with stuffing.

Serves 4