Ingredients:
- 1 chicken, 3* to 4 1/2 lbs., lumps of fat and tail removed, rinsed and patted very dry
- Fine sea salt (1 1/2 tsp. for a 3- to 3 3/4-lb. chicken or 2 tsp. for a 4- to 4 1/2-lb. chicken)
- Pepper (3/4 tsp. for a smaller chicken or 1 tsp. for a larger one)
- French Herb Seasoning Rub or
- Mediterranean Coriander Seasoning Rub (optional)
- About 1 tbsp. olive oil (for plain or French Herb chicken)
