Simple Roast Chicken with Chestnut Breading

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1 cup chestnuts, shelled and roughly chopped

1 loaf day-old baguette, torn into large pieces

1/4 cup extra-virgin olive oil 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh savory

2 teaspoons chopped fresh rosemary

4 tablespoons unsalted butter, at room temperature 

2 lemons, cut into halves and juiced 

2 lemons, cut into halves and juiced

One 3- to 4-pound whole chicken, trimmed of excess fat