In a small bowl, mix the salt, herbs, and 2 tablespoons olive oil,
and apply on the entire skin surface of the chicken with your hands.
Cover and allow to rest in the refrigerator for 30 minutes or, better
yet, overnight.
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Preheat the oven to 450°F.
Place a cast iron skillet over medium heat. When it is hot enough
that a drop of water sizzles, pour in 2 tbl olive oil. Add the
garlic and let it steep in the oil for 30 seconds. Push the garlic
to the sides and place the chicken in the pan skin side down.
Place a brick,or another cast iron skillet on the chicken and
press firmly so the chicken skin is as much in contact with the
pan as possible. Cook undisturbed for 5 minutes.
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