Place chicken on a tray or large platter that can contain juices from the chicken.
Pat chicken dry with paper towel.
Sprinkle liberally all over with 4-1-1 seasoning. Don't forget the cavity and all the crevices.
Place uncovered in the refrigerator for at least 4 hours up to overnight.
Remove to room temperature for at least one hour before cooking.
Place breast side up in a large cast iron skillet. I use a 12 inch skillet.
Brush exposed side with melted butter.
Roast in a 425 degree preheated for about 90 minutes or until the internal temperatures in the thickest part of thigh reaches 165 degrees. If you don't have a meat thermometer, the thighs should wiggle easily and the juices run clear when done.
Remove from oven and let rest for 10 minutes before carving.