Preheat your oven to 200°C (390°F). Prepare your roasting pan or skillet and gather your ingredients. Pat the chicken dry with paper towels, especially the skin, to help it crisp up nicely during roasting.
Rub the chicken all over with olive oil, making sure to cover the skin evenly. Generously season the inside of the cavity with salt and pepper, then stuff it with halved lemon, garlic cloves, and sprigs of thyme and rosemary. Tying the legs together with kitchen twine helps keep everything snug and promotes even cooking.
Sprinkle the outside of the chicken with more salt, pepper, and chopped herbs if desired. Place the bird breast-side up in your prepared pan. Roast uncovered in the oven for about 1 hour and 15 minutes, or until the skin is deep golden and crispy, and the juices run clear when pierced.
Baste the chicken with pan juices every 20 minutes using tongs or a spoon to keep it moist and enhance the crispy skin. If the skin begins to darken too quickly, tent loosely with foil to prevent burning.
About 10 minutes before the end of cooking, use a meat thermometer to check that the internal temperature in the thickest part of the thigh reaches 75°C (165°F). Once done, remove the chicken from the oven and squeeze fresh lemon juice over the top for a bright, zesty finish.
Let the chicken rest, loosely tented with foil, for 10-15 minutes. This allows the juices to redistribute and keeps the meat tender and juicy. Carve and serve with extra lemon wedges and herbs for garnish, enjoying the crispy skin and fragrant, flavorful meat.
