Pre-heat over to 475°.
Rinse chicken with cold water and pat dry
Peel lemon with the white pith
Finely chop lemon peel, sage and garlic. Then add butter, garlic powder and kosher salt. Stir to combine.
Using your fingertips, loosen skin from breast.
Rub outer skin, breast, wing and thigh areas with sage butter mixture.
Rub remaining butter onto skin under the chicken. Use most of it on the outside to get crispy skin.
Pour olive oil on each area of chicken and season with salt/pepper
Stuff with quartered lemon
Cook for 1 1/4 to 1 1/2 hour or until chicken is tender and juicy
During last 5 minutes of cooking time, rub the herb oil mixture over chicken