Step 1

Preheat oven to 425°F (220°C). Pat dry the chicken. For the crispiest skin- see step For quickest preparation- proceed to step 3.

Step 2

For Crispiest Skin: Sprinkle salt over all surfaces of chicken. Set on a plate, place in fridge and allow to air dry for at least 2 hours and up to overnight. Remove from fridge and pat dry water that had come to skin surface.

Step 3

Zest 1 of the lemons. Combine 2 Tablespoons of butter (or olive oil), 2 Tablespoons of chopped herbs, lemon zest, and the 2 teaspoons of garlic powder in a small saucepan. Melt butter over medium heat until completely melted (if using olive oil, you don't need to heat it, just whisk together all the ingredients). Set aside.

Step 4

Truss the chicken if desired (see video in post for trussing instructions). Place the chicken in a baking dish).

Step 5

Spread butter mixture evenly over the chicken (the butter will harden as it contacts the cold chicken.) Squeeze one lemon worth of quarters over and inside the chicken. Place the squeezed pieces plus one more lemon's worth of wedges in the roasting pan with the chicken. Add the 4 garlic cloves under the skin of the chicken and inside the chicken. Season chicken generously with salt and pepper.

Step 6

Roast at 425°F (220°C) for about 1 hour 20 minutes to 1 hour 35 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer. Remove from oven and allow to rest for about 10 minutes. Carve and serve as desired.