Pat dry the chicken. Coat chicken with olive oil or melted butter. Liberally season with salt and pepper. Truss chicken if desired.
Heat a large cast iron skillet (large enough to fit your chicken) over medium-high heat. Brown each side of the chicken, about 3 minutes per side.
After all sides are browned, place cast iron pan with chicken (breast side up) in the oven. Roast for about 1 hour 10 minutes to 1 hour 30 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer (roasting time will vary depending on size of chicken).
Remove from oven and allow to rest for about 10 minutes covered with foil. Carve and serve.