Preheat your oven to 450 F. In your cast-iron, place bird breast side down. Find the back bone, and using kitchen shears, cut down both sides of the back bone to remove it. Flip bird over again, and press down on the breast until you hear a crack. Turn legs inward and arrange the bird to make sure all the skin is facing up.

Mix all ingredients in a bowl and begin brushing on chicken, making sure to cover the underside, and brush under the skin. Place chicken in the oven and cook for 30 minutes. Check bird for temp (an instant read thermometer at the deepest part of the breast should read at least 160 F), and for browning. If your chicken needs a little extra crisp, broil for 2-3 minutes. Remove chicken from the oven and rest for at least 10 minutes before carving.