Start by preheating your oven to 220°C (430°F). Pat the chicken dry with paper towels, which helps the skin get crispy. Rub the entire chicken with olive oil, then sprinkle generously with salt and pepper, making sure to season inside the cavity as well.
Stuff the cavity with sprigs of thyme, rosemary, and a few slices of lemon. Use kitchen twine to tie the legs together, helping the chicken hold its shape during roasting.
Carefully loosen the skin over the breasts and slide lemon slices between the skin and meat. This allows citrus aroma to infuse directly into the chicken as it roasts. Arrange additional lemon slices around the chicken in the pan for extra flavor and visual appeal.
Rub the minced garlic over the chicken skin, pressing it into the surface for a mellow roasted garlic scent. Press additional lemon halves onto the skin for a zesty burst of aroma.
Transfer the chicken to a roasting pan. Roast at 220°C (430°F) for 15 minutes to develop a golden, crackly skin. This initial blast of heat creates the perfect crispy exterior.
Reduce the oven temperature to 180°C (350°F). Continue roasting the chicken for about 45 to 55 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 75°C (165°F). Baste with pan juices every 20 minutes to keep the meat moist and flavorful.
As the chicken roasts, you'll notice the lemon slices caramelize slightly and turn golden—adding a subtle smoky note—while the herbs release fragrant green aromas that fill your kitchen with inviting scent.
Once the internal temperature is perfect and the juices run clear, remove the chicken from the oven. Let it rest on a cutting board, loosely tented with foil, for 10 to 15 minutes. This allows the juices to redistribute, making the meat juicy and tender.
Carve the chicken against the grain, serving slices topped with pan juices, additional lemon slices, and fresh herbs. Enjoy the crispy skin, juicy meat, and bright citrus aroma in every bite.
