Mom’s Roast Chicken

Directions

• Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight.
• Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.
• Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
• Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.