I don't believe that basting is necessary.
Dry brine the chicken for three days prior to roasting (3/4 teaspoon of kosher salt for every pound of chicken, combined with some freshly ground black pepper. Rub the salt/pepper mixture all over the chicken—top/bottom, under the wings and drumsticks.
Cover lightly so that air can get to the chicken and refrigerate for two or three days.
After the brining period, put what you like inside the chicken (I like fresh thyme, a quartered lemon, a whole head of garlic cut in half (no need to peel), and two quarters of yellow onion.
Truss the chicken to make it into an attractive football shape.
475°F oven. After the oven preheats, place your cast iron skillet in the hot oven to heat for 30 minutes.
After 30 minutes, dry chicken well with paper toweling—top and bottom. Rub a little oil (I use extra-light olive oil) on both top and bottom of chicken. Then put the chicken in the screaming hot skillet breast side up (it should make noise when it hits the skillet) and roast for 30 minutes. The chicken will not stick if you have a super hot skillet and if the chicken is as dry as possible.
After first 30 minutes of roasting with the breast side up, carefully turn the chicken over so that the breast side is down. Roast for 20 minutes with breast side down. After 20 minutes, flip so that breast side is up again and roast for an additional 10 minutes. The total time in the oven is 60 minutes. This is perfect for a 5 and one-half pound chicken. The interior temperature should be at least 165°F in the thickest part of the thigh meat and when pierced, the juices should be clear and not pink.
Once the chicken is out of the oven, immediately pour any juices from inside the chicken into the cast iron skillet and remove chicken from cast iron pan, place on a warm plate, cover tightly with heavy duty aluminum foil and let rest for a full 30 minutes.
And you will have lots of delicious juices in the pan for a sauce or just some jus.