While waiting for the oven to preheat, pat chicken dry and season with salt (estimating 1 teaspoon per pound).
Set chicken skin-side-up on a wire rack set over a sheet pan, and roast until golden brown, 40-45 minutes. (To test for doneness: insert a paring knife or chopstick into the thigh to confirm the juices run clear.) Transfer chicken to a plate or cutting board to rest for 10 minutes.
While waiting for the chicken to rest: combine chopped herbs and vinegar in a small bowl. Drizzle in sheet-pan drippings to yield a chunky salsa. Season to taste with salt and pepper, and serve alongside chicken.