Rub about a tablespoon of softened butter or ghee all over the chicken.
Season generously with fresh herbs and spices. For best results, combine the ingredients (oregano, parsley, rosemary, thyme, marjoram, savoury, olive oil, and lemon juice) in a bowl, mix and distribute evenly on the chicken.
Make a pocket by gently slipping your fingers in between the breast and the skin. Fill with your rosemary seasoning.
On a rimmed baking sheet or a cast iron pan, add sage, garlic, lemon, and rosemary before laying the chicken on top. Make sure you place it with its breast side up.
Roast for about 45 minutes or until the thickest part of the breast bone registers 150°F on an instant-read thermometer. The thighs should read at least 175°F.
If the chicken darkens before the 45 minutes is up, reduce the oven‘s heat to 450°F.