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1
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper allover each chicken and let sit for up to 24 hours, uncovered, in the refrigerator.
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2
(If youve brined the chicken, skip this step.
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3
Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)
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4
Preheat the oven to 425F.
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5
Set an oven rack to the middle position.
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6
Set a large, heavy skillet over medium-high heat for 1 1/2 minutes.
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7
Turn your oven vent on high; this is going to smoke.
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8
Add the oil and the butter and cook until the foam from the butter is almost gone and the butter starts to brown, about 1 minute.
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9
Add the chicken, skin side down, and cook until nicely browned, about 5 minutes.
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10
Remove from the heat, flip the chicken, and spoon off all but about 1 tablespoon of the fat.
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11
In a large bowl, toss the potatoes, onion, bacon, thyme, and rosemary together, then scatter all around and under the chicken.
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12
Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165F to 170F, 25 to 30 minutes.
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13
Transfer the chicken to a cutting board and let rest for 10 minutes.
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14
Meanwhile, return the skillet to the oven to finish browning the potatoes and onions, another 10 minutes, stirring occasionally.
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15
Carve the bird and serve with the potatoes, sprinkled with the parsley, if using.
