Start by removing the chicken from its packaging and pat it dry with paper towels. This helps to remove any excess moisture on the chicken and ensures that it browns evenly.
Next, remove the giblets from inside the chicken if they are included. The giblets are usually found in a small bag inside the chicken’s cavity. Discard the giblets or save them for another recipe if desired.
Season the chicken generously with salt and black pepper. Be sure to season the entire chicken, including the cavity and under the skin.
Mix the minced garlic and olive oil in a small bowl. Rub the garlic oil all over the chicken, getting it into the nooks and crannies. This adds a delicious garlicky flavor and helps the skin to crisp up.
Stuff the cavity of the chicken with the lemon halves and fresh herbs. This infuses the chicken with a bright, citrusy flavor and adds depth to the dish.
Truss the chicken by tying its legs together with kitchen twine. This helps the chicken to cook more evenly and keeps it from flopping around on the skillet.
Allow the chicken to sit at room temperature for at least 30 minutes before cooking. This ensures that the chicken cooks more evenly and helps retain its moisture.
The next thing to do is preheat your oven to 400°F (205°C) and place a cast iron skillet in the oven to heat up.
Once the skillet is hot, add the butter and let it melt, making sure to coat the bottom evenly.
Carefully place the seasoned chicken on the skillet, breast side up. You should hear a sizzling sound, which means the chicken is searing and will result in crispy skin.
Place the skillet in the preheated oven and bake for 45-60 minutes or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the meat with a meat thermometer.
Baste the chicken with the melted butter in the skillet every 15-20 minutes. This helps to keep the chicken moist and adds extra flavor.
Once the chicken is cooked, please remove it from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in tender and juicy meat.