Preheat the oven to 450°F, and position the oven rack on the bottaom of the oven.

First, truss the chicken. This will allow it to cook more evenly. Position the chicken flat on the cutting board, breast side up, neck facing away from you. Fold the wings back, and tuck them under the top section of the breasts.

With your length of butcher’s twine, slide the twine halfway up the drumsticks, and cross the right section under the left drum, and the left section of twine under the right drum. Pull the string taut to bring the drumsticks together, simultaneously forcing the breasts up. This will expose more of the meat and skin, and make for a crispier bird.

Draw the twine up the sides of the chicken to the neck, and tie a secure knot. Secure the tucked wings under the twine, so they don’t slip out.

Heat the cast iron pan over medium-low heat. Add the butter, and when it begins to froth, turn off the heat and add the chicken, breast side up into the pan.

Using a spoon, begin to baste the chicken everywhere with the butter for about 45 seconds, tipping the pan if necessary. This is the one and only time you will be basting, make it count!

Sprinkle the chicken all over with a light coating of the flaky salt.

Place in your oven, in the hottest spot on the rack (usually the back). Roast without disturbing for 30 minutes, then turn 180° and cook for another 25 minutes.

Remove chicken from the oven and test for doneness with a thermometer, or by inserting the tip of your knife into the thigh, and seeing if the juices run clear.

Let the chicken rest for about 15 minutes (if you have incredible self-control), and then serve.