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Preheat your oven to 425 degrees F.
Remove any gizzards within the chicken cavity.
Blot your chicken dry with paper towels.
Place bird breast side down in a cast iron dutch oven.
Place pads of butter all around on top of chicken skin.
Add a generous amount of salt and pepper overtop.
Cook chicken at 425 degrees F, uncovered for 30 minutes.
After roasting, add in any herbs or seasonings you prefer.
Pour in 4 cups of water around the chicken.
Cover with the lid and reduce your oven to 325 degrees F.
Bake chicken covered for 2-3 hours.
Remove lid when it's done and let the chicken rest for 15 minutes before cutting into it.