Preheat oven to 190C

Rinse and pat dry chicken with kitchen towel.

Brush on melted butter all over the chicken.

Liberally season with salt and pepper.

Heat pan on medium to medium high, then brush on remaining butter to grease pan.

Sear chicken on all sides, about 3-4 minutes each side.

Place chicken, breast side up on skillet.

Bake for 1 hour to 1 hour 10 minutes or until juices runs clear. (Mine was done at 1 hour)

To be safe, the thickest part of the thigh should reads 74C when probed with an instant read thermometer.

Allow to rest for 15 minutes, tented with foil before carving.