Skillet Roasted Buttermilk Harissa Chicken

Mix 1 tablespoon of kosher salt with 2 cups of buttermilk in a gallon size Ziploc bag
1 tbsp kosher salt, 2 cups buttermilk
Seal chicken in ziploc bag and brine overnight (or a minimum of 8 hours)
When ready to cook, remove chicken from brine and pat with a towel to remove as much buttermilk as possible
With sharp poultry shears, cut the backbone out of the chicken
Flip the chicken over and press down firmly to flatten the breastbone
In a bowl, mix together the thyme, basil, marjoram, garlic powder and harissa
1 tbsp dried thyme, 1 tbsp dried basil, 2 tsp dried marjoram, 1 tsp garlic powder, 2 tbsp harissa
Mix with 1-2 tablespoons of olive oil to make a paste
1-2 tbsp olive oil
Thoroughly rub the mixture into the skin of the chicken. Use all of the mixture
1 4-5 pound chicken
Dust with coarse sea salt if desired
Place in skillet, tucking down the legs and wings if necessary
Roast in the middle of the oven for about 25 minutes
Turn the skillet and continue to roast for another 20 minutes or so until the juices run clear and the internal temp reads 165°
Remove from oven and let rest on a cutting board for 10 minutes before carving
Carve and serve immediately