Message #1159617

[HalfSmokes]

Goodness that sounds awesome and it'd prevent dried breast

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That's what I made this weekend - first time cooking a whole chicken but it was worth it! very happy with my cast iron cookware, I can cook a lot of oven-based things that I would have never been able to do before.

Now if I can learn how to brown the skin better... I'll learn that in time, and once whole chickens go on a deep sale again.

Did you dry the skin before seasoning?  That helps a lot.  You can also raise the temp for the last 15-20 min (I go up to 500 for a chicken),  but your sides and skillet might not like that