I roasted a young #chicken #spatchcock style in a cast iron skillet. My first spatchcock. I could have used a bigger skillet to open it up more but it turned out great. Coated with olive oil, sprinkled heavily with seasoned salt and garlic powder. Cooks quicker than a regular yardbird -- about 45 minutes to an hour at 400 degrees. Plus you just take out the bird and use the skillet to make #gravy.