Preheat your oven to 220°C (425°F). Pat the chicken dry with paper towels to ensure crispy skin. Season generously with salt and pepper all over, including inside the cavity.
Zest the lemon, then halve it. Mix the lemon zest with the minced garlic, olive oil, and chopped herbs to create a fragrant herb mixture.
Gently loosen the skin of the chicken with your fingers or a spoon, then rub the herb mixture under the skin and all over the surface of the chicken for maximum flavor.
Squeeze half of the lemon into the cavity of the chicken, then stuff the halves along with sprigs of thyme and rosemary inside. Tuck the wing tips under the body for even roasting.
Place the chicken in a roasting pan or ovenproof skillet, breast-side up. Roast at 220°C (425°F) for 20 minutes to crisp the skin, then reduce oven temperature to 180°C (355°F) and continue roasting for 40-50 minutes, basting once or twice with pan juices.
Insert a meat thermometer into the thickest part of the thigh to check for doneness—aim for 75°C (165°F). The skin should be deep golden and crispy, and the juices should run clear.
Remove the chicken from the oven, tent loosely with foil, and let it rest for at least 10 minutes to allow juices to redistribute.
Squeeze the remaining fresh lemon over the chicken for a bright finish. Garnish with extra herbs if desired, then carve and serve.
