Cast-Iron Roast Chicken With Crispy Potatoes

Pat one 3½–4-lb. whole chicken dry with paper towels and season generously inside and out with kosher salt. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.

Meanwhile, toss 1½ lb. russet potatoes, scrubbed, thinly sliced crosswise, 2 Tbsp. unsalted butter, melted, 1 Tbsp. extra-virgin olive oil, and 1 Tbsp. thyme leaves in a large bowl to coat; season with salt and freshly ground pepper.

Once oven reaches temperature, pat chicken dry again with paper towels and lightly coat with 1½ tsp. extra-virgin olive oil. Drizzle remaining 1½ tsp. extra-virgin olive oil into hot skillet (this will help keep the chicken from sticking and tearing the skin). Place chicken in center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

Transfer chicken to a cutting board and carve. Serve with potatoes.