Preheat the oven to 425f degrees. Remove the chicken from plastic wrap and remove any giblets that are in the cavity. Rinse the chicken inside and out. Pat it dry.
Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.
Cut lemon and garlic head in half. Stuff the cavity with lemon and garlic halves. Squeeze a bit of the lemon juice into the chicken cavity before placing lemon halves inside.
Brush the outside of the chicken with the melted butter and sprinkle again with salt and pepper. Use all the butter, this is what is going to help make the skin crispy and give it a golden color.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken (this step is optional).
Roast the chicken, uncovered, for about an hour and half or until the juices run clear when you cut between a leg and thigh.
The melted butter you slather on the chicken may smoke some in your oven. Butter has a low burning point and because you are cooking this at a higher temperature, you may see a bit of smoking. Do not worry. This is normal. Just make sure your oven fan is in good working condition. It is all worth it for the flavor it brings to this chicken!
You can use ghee to help with the smoking but I've tried it and I don't feel you get the same flavor.