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.
Season the chicken with salt and pepper.
Stuff the chicken with a lemon that has been cut in half. Fresh thyme, marjoram, rosemary and crushed garlic cloves.
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.
Bake the Chicken:
Cover with foil and bake covered for 30 minutes.
In a medium bowl, mix all the coating ingredients until fully combined.
After 30 minutes of baking, uncover the chicken and discard the foil. Brush the chicken all over with the prepared coating and return to the oven for about one hour.
From time to time baste the chicken, or brush it with the sauces from the pan. The chicken should be golden brown and reach an internal temperature of 165 F degrees when done cooking.
Remove the chicken from oven and let it rest for about 15-20 minutes before slicing and serving.
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.