Stovetop Summertime Chicken

Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels.

Rub oil on the chicken to coat.

Let stand for 15 minutes.

In a 14-inch cast iron skillet over medium heat, warm the 6 Tbsp of oil.

Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes.

Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.

Cook for 20 minutes more, basting occasionally with the oil and the juices in the pan.

Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste.

Cover with aluminum foil, let rest for 10 minutes, then carve and serve.