Simple Lemon Herb Roasted Chicken

1 whole chicken
3 T. butter or coconut oil
2 fresh lemons, halved
1 T. salt
1 T. black pepper
4 cloves garlic, crushed
a few sprigs of fresh herbs
(rosemary, basil, thyme, sage)
Preheat oven to 350° F. Rinse defrosted bird with clean water and pat dry using paper towels. Place in a baking dish or roasting pan. Melt butter and drizzle over the entire bird. Juice three of the lemon halves and pour over the bird. Sprinkle the salt and pepper over the outside and inside as well. Thinly cut two lemon slices from the remaining half. Slide a lemon slice, an herb sprig, and a clove of crushed garlic under the skin of each breast. Stuff remaining lemon piece, a sprig or two of fresh herbs, and two cloves of garlic inside the main cavity. Make sure the legs are tucked. Bake in preheated oven for 1-2 hrs. until juices run clear, internal temperature is 165° F, and the meat is tender. Let rest 10 min. before carving. Enjoy!