1 4-lb. roasting chicken, giblets removed
1 Tablespoon Olive oil
Kosher salt and freshly ground black pepper
Ground poultry seasoning
garlic powder and onion powder can also be sprinkled over the chicken
Position a rack in the center of the oven: place a large cast iron skillet on the rack and heat the oven to 450°F.
While the oven and skillet heat, prep the chicken. Pat dry with paper towels then rub with the olive oil all over. Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine. Season the chicken all over with 1/2 tsp. each salt and pepper and a light sprinkle of Poultry seasoning. Turn the chicken over. Season the back all over with 1/2 tsp. each salt and pepper, and poultry seasoning.
Once the skillet is hot carefully remove from the oven, and drizzle a little olive oil in the pan.
Place the chicken breast side down in the skillet then return the skillet to the oven and cook for 30 minutes. Turn the chicken over by inserting sturdy tongs into the cavity and flipping it. Continue roasting until an instant-read thermometer inserted into the thigh reads 165° to 170°F, an additional 20 to 30 minutes.
Transfer the chicken to a cutting board, loosely tent it with foil, and let it rest for 15 minutes. Carve and serve.. or let cool and store in the refrigerator for another meal.