Spatchcock the chicken: Using kitchen shears, cut out the backbone, spread out the chicken, and press down on the breasts with both hands until the chicken flattens out in a single layer. Tuck in the wing tips behind the breasts.

Use a paper towel to pat the chicken dry as much as possible.

Sprinkle sea salt all over the chicken skin, coating it evenly.

Season to taste with pepper, and sprinkle with herbs of your choice. I usually don't add herbs and I find that the chicken is flavorful either way.

Optional: place the chicken uncovered in the refrigerator for 12-48 hours if you want extra crispy chicken.

Preheat oven to 450 degrees F.

Place the chicken on a roasting rack, and if using, place chopped starchy vegetables (like potatoes, carrots, onions) underneath the chicken on the roasting pan. You don't need to add oils to the vegetables. The delicious chicken fat will drip down and coat them while cooking.

Roast in the oven for 45 minutes, or until the meat thermometer reads 150 degrees for the breasts, and 170 for the thighs.

Remove from the oven and let rest for 15 minutes before carving and serving with roasted vegetables.