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 ¼ to 1 ½ hour or until chicken is tender and juicy

During last 5 minutes of cooking time, rub the herb oil mixture over chicken