7. Flip over the chicken so that it's breast-side up and use your fingers to loosen the skin from the legs, thigh, and breast meat. Spread the herb paste under the skin, spreading it into an even layer by pressing and pushing it around from the top of the skin.
8. Take the hot cast-iron skillet or pan out of the oven and put on the stovetop over high heat.
9. Generously salt both sides of the chicken. Add the remaining 2 tablespoons of oil to the pan and swirl it around to ensure an even coating. Carefully put the chicken in the pan skin-side down and cook it for 3 minutes, then transfer it to the oven.
10. Roast the bird for 30 minutes. To check for doneness, puncture the thickest part of the thigh with a small knife or fork. If the juices run clear, it's done. If the juice is pink, roast the bird for 5 more minutes. If the bird is done, but the skin hasn't crisped up, finish it on the stove over high heat for 2 minutes, then transfer it to a large plate, lightly tented with foil, to rest for 10 minutes.