Dry the chicken thoroughly with paper kitchen towels and rub generously all over with salt. Tie the legs together an let it sit overnight in the fridge, uncovered.
Take the chicken out well in time and let it come to room temperature before you begin roasting and preheat the cast iron skillet in oven to 220 degrees C.
Meanwhile, pat the chicken dry and rub with the ba'haraat spice mix, making sure to season the cavity as well.
While the oven is heating, toss the sliced potatoes in butter, thyme, salt and pepper.
Once the skillet is hot, drizzle 1 tbsp of the olive into the pan and place the chicken in the middle arranging the potatoes around it.
Roast the chicken with the potatoes for 50 minutes too an hour till the spuds are crisp and cooked, the chicken is golden and cooked - 155 degrees C on a thermometer inserted into the breast.
Rest the cooked chicken in the pan for 20-30 minutes before serving.