If you're starting with a frozen chicken, leave it out overnight, in order to thaw completely. If it's still frozen near the cavity, it will not cook properly. Once thawed, keep it in the fridge until you're ready to go. Remove chicken approximately 30-60 minutes before starting, and bring to room temperature. Preheat oven to 300ºF for grass-fed/pastured; 325ºF for grain or vegetable fed.

In a cast iron skillet, heat 1/4 cup of butter on medium heat. Dry the surface of the chicken completely, and tie the legs together with some kitchen twine. Once the butter has begun to stop foaming, generously salt all sides of the chicken and place it on the skillet, breast side down. It should sizzle immediately. Once in the pan, maneuvering the chicken is easiest if you place tongs in the cavity. Rub the chicken a little bit, back and forth, in the pan to help gather butter and then leave it for roughly 4-6 minutes, checking periodically to ensure it's not burning. Once the skin is a nice golden brown, flip the chicken on its side and repeat. As you continue to sear all sides of the chicken, your pan will likely continue to hold more heat. Keep on eye on it and tip the pan every now and then to pass butter underneath the bird. Don't be afraid to adjust your heat as needed, as all stovetops are slightly different. If it seems like your chicken is eating up a lot of the butter, don't hesitate to add another tablespoon as you near the latter portion of the process.

Once all sides of your chicken are browned, placed it aside and remove skillet from heat. Remove as many burnt bits as possible from the butter and leave to cool slightly. Stuff the cavity of your chicken with garlic and herbs, then place it back in the skillet with the remaining 1/4 cup of butter and put it all in the oven. The chicken will cook for 20 minutes per lb, or until it reaches an internal temperature of 170ºF.

When chicken is done, remove from oven, lightly add salt+pepper, and cover loosely. Let it sit for approximately 5-10 minutes. Squeeze the juice of 2-3 lemons over the chicken and allow to mix with the butter in the bottom of the pan. Gage how lemony you'd like your sauce. The trick is to add enough lemon so the butter is broken up enough that it's no longer heavy and greasy, but avoid making it so strong that it's too sour. It should be "lick-off-the-plate" good. Carve the chicken and spoon juices over all the meat before serving.