Preheat your oven to 220°C (425°F). Pat the chicken dry with paper towels to ensure crispy skin.
Rub the chicken all over with olive oil, then season generously with salt and pepper, both inside and out.
Stuff the cavity with half of the lemon slices, a few sprigs of thyme and rosemary, and the minced garlic.
Tie the legs together with kitchen twine to keep everything snug and even during roasting.
Place the chicken breast-side up in your roasting pan. Roast uncovered for 20 minutes to get crispy skin.
Reduce the oven temperature to 180°C (350°F) and continue roasting for about 50-60 minutes, basting occasionally with pan juices.
Halfway through roasting, squeeze some of the remaining lemon juice over the chicken for a bright, zesty glaze, and add extra herbs if desired.
Check the chicken’s internal temperature with a meat thermometer; it should read 75°C (165°F), and the skin should be deep golden and crispy.
Remove the chicken from the oven and let it rest on a cutting board, loosely covered with foil, for at least 10 minutes to allow juices to redistribute.
Squeeze fresh lemon over the rested chicken, carve, and serve with extra herbs and lemon slices for a vibrant, flavorful presentation.
