Pollo asado a las hierbas

Ingredientes

• 5 pound whole chicken (patted dry)
• 2 tablespoons herb salt
• freshly ground black pepper

Preparación

1. 1

   The evening before you plan to roast the chicken, place a flat baking or cooling rack inside of a rimmed baking sheet.

2. 2

   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.

3. 3

   Refrigerate uncovered for 12 to 24 hours (this will make the skin extra crispy!)

4. 4

   One hour before you're ready to roast the chicken, remove it from the refrigerator.

5. 5

   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.

6. 6

   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!

7. 7

   After 30 minutes, reduce the oven temperature to 425°F. Flip chicken so it is back-side up.

8. 8

   After 20 minutes, flip the chicken once more, so that it's breast-side up and roast 20 minutes more.

9. 9

   Remove chicken from oven and allow to rest for 15 minutes before carving.

10. 10

    Carve and Serve.