One to three days prior to roasting, wash chicken in and out. Pat dry. Be careful to wash all surfaces afterward.
Salt chicken with two teaspoons salt. In and out.
Loosely cover with plastic wrap.
On morning of roasting or several hours in advance, use the back of wooden spoon to separate the skin and stuff with herbs.
Take chicken out of refrigerator for one hour, less time if house is warm or not air conditioned in summer. You want to take the chill off because this will help skin crisp up.
Preheat oven to 450. Heat a cast iron frying pan for 15 minutes.
Place chicken in pan breast side up.
Once chicken can easily be moved, (30 minutes or so) turn over for twenty minutes.
Turn back over for 10 more minutes.
You can decide not to turn chicken at all. It will still be good.