This recipe comes from Judy Rodgers and The Zuni Cafe Cookbook. I gave it this odd title because every time I make it, one of our smoke alarms goes off (it's the high heat that does it).
Take a whole chicken and salt it up the day before you are going to cook. This is all the prep you do on the bird--no butter or herbs here.
On the big day, preheat your oven to 475. Before placing chicken in the oven, preheat a cast iron pan on medium-high heat. Put your chicken in the hot pan, breast up, place in hot oven and set the timer for about 30 minutes. ( The timing depends on the bird's size. If you've got a super-bird that weighs in at 7 lbs, you may need to add five minutes to each section; if you've got a 3 1/2 lb. Hoffman, you should subtract 5 minutes.)
When your timer dings, quickly take out the bird and flip it.
Set the timer again, for 20 minutes. When that's up, flip the bird back, and set it for another 10.
When that timer dings, you are done. You never change the temperature, and you do not need to baste or stuff or anything.
Here's the option the photo explored: When you pull out the chicken, pick up the bird and pour out much of the drippings. Throw a few handfuls of greens--mustard greens, broccoli raab, arugula--into the pan to wilt. Serve with your bird.
Let the bird rest for about 10 minutes, then carve it up and eat.