Combine all ingredients for the Parsley Herb Salsa in a small bowl—stir to combine, and taste for additional salt and pepper. Set aside.

Remove any innards from the chicken. Rinse and pat dry. Using a sharp knife, remove the wing tips, cutting at the first joint; freeze them to use in stock.

Sprinkle the entire chicken with kosher salt, occluding the inner cavity. Place the chicken in a large Ziploc or roasting bag, and pour in the buttermilk. Squish the chicken around until it is coated in buttermilk—including the cavity. Seal the bag, and place the bag in a large bowl and refrigerate overnight.

Before roasting, allow the chicken to sit at room temperature for at least an hour—this ensures the skin doesn’t tear while roasting.

Preheat the oven to 425 degrees. Place a large 10’’ cast iron skillet inside (or a shallow roasting pan) and allow it to heat as you prepare the chicken.

Remove the chicken from the marinade and gently scrape off any excess buttermilk. Tightly tie the legs together with butcher’s twine.

Using an oven mit, remove the pan from the oven and place the chicken inside—it should sizzle beautifully. Place in the oven on the center rack, and position the pan so that the legs of the chicken are pointing towards the rear left corner of the oven, and the breasts are pointing towards the center. Bake in this position for about 20 minutes, then reduce the temperature to 400 degrees.

Cook for 10 more minutes, then reposition the chicken so that the legs are facing the right rear corner of the oven.

Cook for an additional 30-40 minutes—you can check for doneness by inserting a knife down to the bone between the leg and the thigh, checking to see if the juices run clear (you can find tutorials of this on YouTube).

While the chicken bakes, simmer the potatoes. Fill a large pan with about 3 inches of cold water and 2 Tbsp kosher salt, and the potatoes. Bring the water to a boil, then reduce the heat to a simmer. Simmer your potatoes until they’re tender and can be poked through with a fork or skewer. Be careful not to over-simmer, as this will cause the potatoes to fall apart in 20-30 minutes, depending on their size. When potatoes are done, drain and cut in half; set aside.

When the chicken is done, remove from the oven and transfer to a serving platter, allowing to rest for 10-15 minutes. Transfer the potatoes to the roasting pan and toss in the chicken drippings—really make sure to mop up all the flavor you can.

Serve the chicken and potatoes warm with the salsa verde!