1. preheat cast iron skillet in oven to 475℉
2. pat chicken dry and put in fridge uncovered for ~1 hour
3. let chicken come to room temperature
4. remove wishbone and take off wing tips
5. oil and season inside cavity
6. poke holes in lemon and place inside cavity with herbs
7. coat chicken with oil, pulling skin tight
8. season chicken with salt and pepper
9. put oil, shallots, garlic, herbs, wing tips in pan
10. place chicken breast-up in pan
11. cook for 20 minutes
12. turn heat down to 375℉ and cook for another ~30 minutes until internal
    temperature is 165℉ (after carryover cooking)
13. let chicken rest and make pan sauce
14. strain what's in the pan and separate the fat
15. make a roux of chicken fat and flour over medium heat
16. add chicken drippings to roux and mix
17. add chicken stock and mix
18. thicken and adjust seasoning
19. stir butter into sauce
20. add finely chopped parsley