Step 2

Season the chicken generously all over with salt. Rest at room temperature for 30 minutes.

Step 3

Combine 1 tablespoon kosher salt with the buttermilk. Transfer the chicken to a resealable bag and pour the buttermilk on top. Seal the bag and squish everything around to ensure the chicken is coated. Refrigerate for at least 4 hours and up to a day. (The longer you brine the chicken, the more flavorful it will be.)

Step 4

About 1 hour before cooking, remove the chicken from the fridge and transfer to a plate; discard the brine. Use kitchen twine to tie the legs together. (This will encourage even cooking.) Preheat the oven to 425°F.

Step 5

Arrange the potatoes in a large oven-safe skillet, and drizzle with olive oil. Season with salt and pepper; toss to coat.

Step 6

Nestle the chicken on top of the potatoes and transfer to the oven with the legs pointing toward the back left corner. Roast for 30 minutes, then lower the heat to 400°F. Rotate the skillet so the legs are facing the back right corner; roast for another 30 minutes or until the internal temperature of the chicken reaches 165°F.

Step 7

Rest the chicken for 10 to 15 minutes before carving and serving. Garnish with fresh chopped parsley.