Chickens are on sale at Winn Dixie this week for only 99 cents a pound. Get over early to grab yours before they run out and your toting a rain check.
This makes the most crispiest, succulent chicken I've ever tasted.
1 broiler/fryer chicken (4 to 5 pounds)
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 teaspoons olive oil
Minced fresh thyme or rosemary, optional
Rub outside of chicken with salt and pepper. Transfer chicken to a rack in 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.