Preheat your oven to 220 C (425 F). Get out a roasting pan.

Rinse the chicken inside and out, for those in Thailand, remove the feet, head, and neck. Pat the chicken dry. Boil the heart, liver, gizzard, and neck if you desire, makes a great snack while waiting on the chicken to cook.

Place the chicken on a cutting board, breast side up, legs facing you. Grab a leg and pull thigh gently away from the bird and use a sharp knife cut through the skin and meat until you see the joint between the thigh and body. Repeat with the other leg.

Season the chicken on the outside, generously with sea salt and pepper, rubbing into the skin, on all sides of the bird, even in the cuts you made. Give a couple of good sprinkles inside the bird as well.

Place the chicken breast side up in the roasting pan, then place the lemon and garlic pieces in the pan, cut side down.

Drizzle the melted butter over the chicken.

Place in the oven for 45-60 minutes. At 45 minutes check for doneness. Check if the juices run clear where you made the cuts through the thighs, and if you have an instant read thermometer, check in the thickest part if the chicken, if the temp is 72 C (160 F), it is done, if not, continue roasting and checking every 10 minutes.

When done, remove the baking pan from the oven, leave the chicken in it to rest 15 minutes.

Remove the chicken to a serving platter, cut up.

Pour the pan liquid into a mixing bowl, squeeze in the cooked garlic and whisk together.

Serve the sauce with the chicken and enjoy.