Preheat your oven to 200°C (390°F). Pat the chicken dry with paper towels to ensure crispy skin, then season generously inside and out with salt and pepper.
Stuff the cavity with a couple of sprigs of thyme, rosemary, and smashed garlic cloves to infuse aromatic flavors during roasting.
Tie the chicken legs together with kitchen twine for even cooking and a neat presentation.
Place the chicken breast-side up on a rack in your roasting pan. Tuck lemon slices under the skin on the breasts and around the cavity for bright flavor and attractive presentation.
Drizzle the olive oil over the chicken skin, then rub it in to coat evenly; this helps achieve crispy, golden skin.
Sprinkle additional salt, pepper, and some chopped herbs on top for extra flavor. Place remaining lemon slices on top or around the chicken for visual appeal.
Roast in the oven for about 1 hour and 15 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part reads 75°C (165°F).
Every 20 minutes, baste the chicken with pan juices using a basting brush or spoon to keep the skin crisp and flavorful.
Check the internal temperature around the thigh; if done, remove the chicken from the oven and tent loosely with foil.
Allow the chicken to rest for 10-15 minutes on a cutting board, letting the juices settle back into the meat for maximum moistness.
Carve the chicken, then serve with the caramelized lemon slices and herbs. Squeeze fresh lemon juice over each serving for an extra burst of brightness and flavor.
