Heat oven to 400 degrees F (205 degrees C) and arrange a rack in the middle.
Pat Whole Chicken (4 pound) dry with paper towels. Remove any innards from the cavities and discard. Season the chicken generously with Kosher Salt (2 teaspoon).
Combine Lime (1 teaspoon), Fresh Cilantro (1/4 cup), Garlic (1 clove), Lime Juice (1 1/2 teaspoon) and Olive Oil (2 tablespoon) in a small bowl and mix until evenly combined.
Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside for 20 minutes before roasting.
Drizzle Olive Oil (2 tablespoon) into a large cast iron pan or oven-safe skillet, coating the bottom. Place the chicken breast-side down and roast for 30 minutes. Remove from oven, carefully flip the chicken, then continue to roast, basting every few minutes, about 25 minutes more (about 45 to 50 minutes total).
For the last 5 minutes I turned it on convection oven to crisp up the skin. Remove the chicken from the oven, allow to cool slightly and then carve for serving.