Herb Roasted Chicken
Start this the day before you plan to roast the chicken for the most delicious, crispiest skin! For this recipe, you'll need a rimmed baking sheet, flat cooling rack and a 10-inch oven-proof pan, preferably cast iron.
freshly ground black pepper
The evening before you plan to roast the chicken, place a flat baking or cooling rack inside of a rimmed baking sheet.
Place chicken on rack, breast-side up. Sprinkle herb salt all over chicken and lightly rub it into the breast and onto the legs and thighs. Season with freshly ground black pepper.
for 12 to 24 hours (this will make the skin extra crispy!)
One hour before you're ready to roast the chicken, remove it from the refrigerator.
When you're ready to bake, place a 10-inch cast iron skillet on the center rack of the oven. Preheat oven to 450°F.
When oven has reached temperature, the cast iron pan will be very hot. Carefully place the chicken, breast-side up into the hot pan. It should really sizzle!
After 30 minutes, reduce the oven temperature to 425°F. Flip chicken so it is back-side up.
After 20 minutes, flip the chicken once more, so that it's breast-side up and roast 20 minutes more.
Remove chicken from oven and allow to rest for 15 minutes before carving.
Carve and Serve.
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