3 ½ -4# Chicken
2 tsp. Kosher Salt
12’ cast iron skillet (can also use an enameled cast-iron baking dish)
Pat chicken dry with paper towels and season generously with kosher salt inside and out. Now, tie the legs together with kitchen twine and let sit for an hour minimum. (Salting the bird ahead of time allows the seasoning to really penetrate the meat. An hour is great, but longer is better. You can go up to a day ahead of time, just make sure to refrigerate the bird if you do.)
Place a rack in the upper third of your oven and set the cast iron skillet on the rack. Preheat oven to 425°F. Once oven reaches temperature, pat chicken dry with paper towels again and lightly coat with olive oil. Drizzle a bit more oil into hot skillet which will prevent sticking. Place chicken in the center of the skillet and roast for 50-60 minutes. (An instant-read thermometer inserted into the thickest part of the breast should register 155°F. It’ll climb to 165°F as the bird rests.)
Remove from oven and let the chicken rest for 20 minutes (and up to 45 minutes). Transfer to a cutting board and carve. Enjoy!