1-2Tablespoonsall-purpose steak seasoning(I like McCormick Grill Mates Montreal Steak Seasoning)
Place cast iron pan inside oven and preheat to 450°F.
Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed.
Rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.
Pour melted butter over chicken and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity as well.
Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.
Roast chicken at 450°F for about 45-55 minutes, or until temperature in thickest part of thigh reads 160-165°F.
Remove chicken from oven and let rest 10-20 minutes before carving. Resting the meat before carving is an important step, because it redistributes the juices and the meat will be wonderful and juicy. Enjoy!
For more flavor: Stuff the cavity with lemon, garlic and thyme.