How to Make It
Pat the chicken completely dry with paper towels. Generously rub the entire outside of the chicken with the kosher salt and pepper.
Place the chicken on a wire rack set inside a rimmed baking sheet and refrigerate, uncovered, overnight. This step is crucial for crispy skin!
When ready to cook, place a 12-inch cast-iron skillet in the oven and preheat to 450°F / 232°C.
Let the chicken sit at room temperature while the oven and skillet preheat for at least 15 minutes.
Place the chicken on a work surface, neck side down.
Using kitchen shears, carefully cut through the skin where the legs connect to the body. Firmly press down on the thighs to pop the hip joints, allowing the legs to lie flat for more even cooking.
Using oven mitts, carefully remove the hot skillet from the oven.
Place the chicken in the skillet, breast side up, and press the legs down to ensure good contact.
Brush the skin all over with olive oil. Return to the oven and roast for 40-50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F / 74°C.
Carefully remove the chicken from the oven and let it rest in the skillet for 10-15 minutes before carving. This allows the juices to redistribute.
Garnish with fresh herbs, if using, just before serving.
Do not skip preheating the cast-iron skillet.
Searing the chicken skin on contact is what creates that incredible crust.
Letting the chicken rest is non-negotiable. Carving too early will result in a dry bird and a puddle of lost juices on your cutting board.
