Preheat oven to 300 F (yes 300 F- I know it's low). Center the rack to the middle of the oven.

In an oven proof pan, pie dish or cast iron, place the chicken. Pat dry with a paper towel. Remove the bag in the cavity of the chicken, if there is one and discard it. Cut the lemon in half and place both halves in the empty cavity of the chicken.

Mix all the other ingredients except lemon in a small bowl or measuring cup. I do this with my fingers but you could do it with a fork. Then slather this herby butter on the chicken and get under the skin. It’s a messy job but it’s the only way to guaranteed it's seasoned in and out.

Place the whole chicken in oven for 3 hours. No need to touch that bird. At the end of 3 hours it should be fall apart tender. You can check it with a thermometer if you want, but it will most likely be very done. It should read 165 F. Let it rest 10 minutes or so before cutting it.