Place cast iron onto middle rack and pre-heat oven to 425 F. You want to get your cast iron nice and hot before you add your chicken to get the bottom of the bird a nice sear.

Place chicken on a cutting board or work space, pat dry and clear cavity of any chicken extras. Trim and discard of any extra fat.

Start by separating as much of the skin from the meat as possible without tearing the skin. Next, you want to rub the butter onto the meat under the skin you separated. Then season the inside of the cavity with salt and pepper.

Now, take the sage, rosemary, thyme, half the onion (chopped) and 3 garlic cloves and stuff them all into the chicken’s cavity. Tie up the legs of the chicken with kitchen twin to keep the aromatics together in the cavity. Also, tuck the wing tips underneath the chicken to keep from burning while in the oven.

Rub olive oil on the outside of the bird then season it with salt, pepper, garlic and onion powder. This is going to help crisp up the skin and add additional flavor to the entire chicken while it cooks.

Once your oven is preheated, remove the cast iron skillet and place on a heat resistant surface. Be very careful and use oven mitts, the cast iron will be super hot! Place the chicken in the center of the cast iron. It will start to sizzle immediately. Don’t be alarmed this is a good thing . Add the other half of the onion (chopped) and garlic around the chicken.

Roast chicken in the oven for 15 mins at 425F. After, reduce the temperature to 375F and continue cooking for about 50 minutes to an hour, until juices run clear. Test with a thermometer on the deepest part of the thigh (without touching the bone); it should register at 165F.

Remove the chicken from the oven and let it rest on a cutting board for 10 to 15 minutes. Now, its time to carve and enjoy!