Roast Chicken with lemon, garlic, butter, and herbs is super flavorful and juicy, with perfectly crispy skin on the outside.
Preheat oven to 350 degrees F. Grease with 2 tablespoons of olive oil a 9 inch cast iron pan and set it aside.
Remove the chicken giblets, rinse the chicken inside and out, remove any excess fat and leftover pin feathers and pat dry with paper towels.
Lift the skin and stuff under sliced cold butter. Try to distribute evenly. This will make the chicken even more tender.
Rub the chicken on the outside with the remaining olive oil.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Transfer the chicken to the prepared cast iron pan. If preferred, add some veggies to the pan as well. We like red onions, carrots and halved mini potatoes.
The pan juices make a great gravy. Pour the mixture through a sieve to separate the fat. The gravy can be served over the chicken.