• Pat the chicken halves completely dry with paper towels, then season them generously on both sides with kosher salt. Let the halves rest at room temperature for at least 30 minutes for the best flavor and to prevent skin tearing.
  1 (3–4 lbs) whole chicken, 1 tablespoon kosher salt
• Towards the end of the chicken's rest time, preheat the oven to 375ºF and heat a 12 inch cast iron skillet over medium-high heat.
• Add the oil and once it gets shimmering hot, carefully place one chicken half skin-side down (if large) or both halves if they're small enough to fit without touching. Sear for 4-5 minutes without moving, until the skin is deeply golden brown and crisp.
  3 tablespoons vegetable oil
• Carefully flip the chicken skin-side up using tongs and transfer the skillet to the hot oven. Roast for 35-45 minutes, depending on the size of your broiler chicken (a 5-7 pound roaster chicken will need 50 minutes to 1 hour), or until the internal temperature is 165ºF to 170ºF in the thickest part of the chicken thigh as read by an instant thermometer.
• Transfer the chicken from the pan to a cutting board or platter and let rest while you make the pan sauce.

Making the Lemon Garlic Pan Sauce

• Carefully set the skillet back onto the stove top over medium heat. If there's a lot of fat, skim or pour off all but about ¼ cup.
• Let the pan drippings simmer, reducing slightly, then stir in the minced garlic and cook until fragrant, for about a minute.
  6 cloves garlic
• Pour in the chicken stock, scraping up any browned bits from the pan. Simmer until the sauce reduces by half and looks a little glossy.
  1 cup chicken stock or broth
• Toss in the lemon cheeks and let them cook until softened and slumped, then remove them from the sauce.
  2 lemons
• Stir in the chopped parsley for a few seconds, then remove the pan from heat. Whisk in the butter and a squeeze of lemon juice. Taste and season as needed.
  2 tablespoons fresh parsley, 2 tablespoons unsalted butter
• Spoon the warm pan sauce over the rested chicken halves, garnish with extra herbs if using, and serve with potatoes, salad, or other delicious sides!
  A few sprigs of thyme or rosemary