Here's a variation you might want to try when you have a few extra minutes. This is usually done on the grill, but I would think it would be fine in your cast iron fry pan.
Grilled Butterflied Chicken with Rosemary, Lemon & Garlic
1 teaspoon lemon zest (about 1/2 lemon)
1 teaspoon minced fresh rosemary
1 large clove garlic, minced or pressed
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 3-pound butterflied chicken
3 tablespoons lemon juice (1 large lemon)
3 tablespoons olive oil
Mix zest, rosemary, garlic, salt and pepper together and stuff under skin of chicken breast, legs, and thighs.
Put chicken in a 1-gallon plastic Ziploc bag. Mix lemon juice and olive oil until blended and pour in bag. Squeeze out as much air as you can and seal bag. Marinate in refrigerator for 2 to 24 hours, turning it over when you think of it.
Grill about 12 to 15 minutes per side over medium heat. Should have nice deep grill marks.