THE DAY BEFORE COOKING, SEASON THE CHICKEN WITH SALT AND ALLOW TO SIT FOR 30 MINUTES.
DISSOLVE 4 TSPS OF FINE SEA SALT IN 2 CUPS OF BUTTERMILK.
PUT THE CHICKEN IN THE BAG. POUR IN THE BUTTERMILK. FORCE OUT AS MUCH AIR AS YOU CAN. SEAL THE BAG AND REFRIGERATE OVERNIGHT. THE NEXT MORNING, ROTATE THE BAGGED CHICKEN SO THE OTHER SIDE GETS A GOOD SOAKING.
REMOVE THE CHICKEN FROM THE FRIDGE 30 MINUTES BEFORE COOKING.
ADJUST THE OVEN RACK TO THE CENTER OF OVEN. PREHEAT TO 425º.
PLACE THE BAGGED CHICKEN IN THE SINK. REMOVE FROM THE BAG, DISCARD THE BUTTERMILK. WIPE OFF AS MUCH AS YOU CAN WITH YOUR HANDS, BUT DON'T DRY THE CHICKEN.
PLACE CHICKEN IN A CAST IRON PAN. TIE THE LEGS TOGETHER.
PLACE CHICKEN IN THE BACK OF THE OVEN WITH THE LEGS POINTING TO ONE CORNER. ROAST FOR 20 MINUTES. REDUCE HEAT TO 400º AND ROAST ANOTHER 10 MINUTES.
ROTATE THE CHICKEN SO THE LEGS ARE POINTING TO THE OTHER CORNER.
ROAST ANOTHER 30 MINUTES OR LESS. IF THE SKIN IS BROWNING TOO FAST, TENT WITH FOIL AND CONTINUE COOKING.
WHEN THE JUICES RUN CLEAR, PLACE CHICKEN ON A WARMED SERVING PLATTER. ALLOW TO REST FOR FIVE MINUTES BEFORE SERVING.
SERVE ON A BED OF SPINACH, CABBAGE OR RAPINI.
SERVES 2-4
