Preheat cast iron pan in a hot oven. Combine an ungodly amount of salted butter with a ton of minced garlic, lemon zest, minced Calabrian chile, cracked black pepper and a massive amount of chopped fresh herbs of choice. (I used Italian parsley and basil). Rub butter mixture in cavity, under skin and all over the outside of the chicken then truss it. Squeeze half a lemon all over chicken then roast at a high heat for 30 min or until it begins to brown. Baste with drippings and a squeeze of more lemon and roast for another 30-40 min until a meat thermometer confirms it is cooked through and skin is sinfully crispy. While chicken is roasting, drink 2+ glasses of your favorite red wine being sure to save enough to drink while you devour the juiciest, crispiest roast chicken.