Prep the chicken. Preheat the oven to 400 degrees. Pat the chicken dry with paper towels. Place in a dutch oven or cast iron pan and rub generously with salt before coating well with butter and then olive oil.
Stuff & bake. Season with pepper and squeeze one of the lemon quarters over the chicken. Stuff the cavity with lemon quarters, herbs and garlic before wrapping the legs with twine to help them cook evenly.
Bake in the center of a dutch oven for 60-90 minutes or until the chicken reaches 165 degrees F / 74 degrees C.
Rest. Let the chicken rest for at least 10 minutes before slicing and serving with lemon wedges, fresh herbs and lots of flaky salt.