Rubbed inside and out with olive oil, sea salt, and black pepper, the chicken starts skin-side down in a hot, dry sauté pan before heading under a well-preheated broiler to brown.
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Preheat broiler 20 minutes prior to using. Adjust rack to lowest setting.
Rub both skin side and inside of chicken with olive oil, salt, and fresh ground black pepper.
Heat 10-inch sauté pan over medium flame and place chicken, skin side down, in pan. Do not add any extra oil to pan. Transfer chicken to broiler.
chicken skin side down for 15 minutes . Carefully flip chicken skin side up, and continue to for another 20 minutes . Depending on size of chicken, full cooking may need to be completed in preheated convection oven at 400°F for another 10-15 minutes .
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