Ingredients

• 1 tablespoon Sichuan peppercorns, toasted
• 2 teaspoons coarse salt
• 1 whole chicken (about 3 1/2 pound)
• 1 tablespoon olive oil
• an electric coffee/spice grinder; an instant-read thermometer

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Instructions

1. Preheat oven to 425°F with rack in middle.
2. Finely grind peppercorns with salt in grinder.
3. Pat chicken dry, then rub with olive oil and 2 teaspoons pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, 50 minutes to 1 hour.
4. Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.