Preheat your oven to 220°C (425°F). Rinse the chicken and pat it completely dry with paper towels; dry skin helps achieve that perfect crispy texture.
Mix the olive oil with a generous sprinkle of salt and pepper, then rub this mixture all over the chicken, making sure to get under the skin where possible for extra flavor.
Stuff the cavity with lemon halves, smashed garlic, and a few sprigs of thyme and rosemary, then secure the opening with kitchen twine to keep the herbs inside during roasting.
Place the chicken on a roasting pan or ovenproof skillet, ideally on a rack, and tuck extra lemon slices and herb sprigs around it for added aroma and flavor during cooking.
Roast the chicken uncovered for 15 minutes at high heat; then, reduce the oven temperature to 180°C (350°F) and continue roasting for about 45–55 minutes, until the skin is deep golden and crispy.
Halfway through, baste the chicken with its juices using a basting brush or spoon to promote a glossy, flavorful skin and even browning.
Check the internal temperature by inserting a thermometer into the thickest part of the thigh; it should reach 75°C (165°F), and the juices should run clear.
Once cooked, transfer the chicken to a cutting board and let it rest for 10–15 minutes, loosely covered with foil, to allow the juices to settle and keep the meat juicy.
Squeeze fresh lemon juice over the rested chicken, then carve into serving pieces, revealing moist, tender meat and crispy skin.
Serve the chicken with your favorite sides, enjoying the vibrant herbal aroma and bright citrus flavor in every bite.
