cast iron spatch chicken w/ pan sauce

Got a dry cast iron skillet hot on the BGE, indirect @ 500F, then put in the dry spatch bird directly in.  No oil in the pan, but under skin was butter/tarragon/onion/lemon/s&p.  After bird cooked, I kept the chicken juices, and made a killer cream pan sauce.  Brought sauce to simmer and cooked green beans, peas, etc., then sauce topped with more fresh tarragon.  Covered whole plate in sauce . . easy & yum.

Original post about the "cast iron chicken roast" is here from @nolaegghead  . . 
http://eggheadforum.com/discussion/1166822/roast-chicken-cast-iron-seared/p1