After the success of the roast pork from the Heritage cookbook and wanting a simple tasty dinner the night before Valentine’s Day, I delved into the cookbook again to see if Brock had a take on simple roast chicken, and he did. Utilizing the ever wonderful cast iron skillet the chicken is first butterflied then split in half, then browned and pressed in a cast iron skillet to wonderously crisp up the skin then finished in the oven. Served with stacked scalloped potatoes, garlic confit and a simple lemon herb gravy from the chicken drippings, this was just what was needed on a chilly winter night.