Three days in advance (can be less) clean chicken, salt inside and outside. Loosen skin between breast and as much as leg and thigh you can without ripping skin.

Wrap loosely in plastic wrap or plastic bag. Refrigerate.

Take chicken out two hours before roasting.

Chop herbs finely. You can insert some fresh herbs in between skin if you like. Insert some rosemary inside cavity. Use a spatula or butter knife and loosen the skin from flesh to insert the herbs

If using dried herbs, wait until the last 10 minutes of roasting, after you have turned the chicken over.

Preheat oven to 450.

Put chicken in heated pan, breast side down. You will be turning chicken over, however I've tried various ways and you can choose to sit chicken in pan breast side up and choose not to turn over. I like the underneath done a bit, so I start breast side down.

Turn chicken over after 25 minutes, at which time chicken should easily yield. If not cook a little longer.

Chicken is done when the thermometer inserted into thickest part of thigh without touching bone is 165 degrees F.

Chicken should be golden brown. Allow to cool for 10-15 minutes before carving.