Preheat your oven to 220°C (425°F). Pat the chicken dry with paper towels to ensure the skin will crisp nicely. Gather your tools and prepare to stuff lemon slices and herbs under the skin for maximum flavor.
Using a sharp knife, carefully loosen the skin over the chicken breasts and thighs. Insert lemon slices and sprigs of thyme and rosemary underneath the skin, spreading them evenly to infuse the meat with citrus and herbal aroma.
Tie the chicken legs together with kitchen twine to keep everything snug and promote even cooking. Rub the entire bird with olive oil, then generously season with salt and freshly cracked pepper, making sure to cover all sides for a golden, flavorful skin.
Place the chicken breast-side up in a roasting pan. Roast at 220°C (425°F) for 20 minutes to get that initial sizzle and color, then lower the oven temperature to 180°C (355°F).
Continue roasting for about 1 hour to 1 hour 15 minutes, until the skin is deep golden and crispy. Baste the chicken with pan juices every 20-30 minutes to keep the meat moist and enhance flavor. The internal temperature should reach 75°C (165°F).
Check for doneness by inserting a meat thermometer into the thickest part of the thigh; the juices should run clear, and the thermometer should read at least 75°C (165°F). If the skin darkens too quickly, tent the chicken with foil and lower the oven temp slightly.
Once cooked, remove the chicken from the oven and let it rest uncovered for at least 10 minutes. This allows the juices to redistribute, ensuring tender, juicy meat with crispy skin.
Squeeze fresh lemon juice over the carved chicken and garnish with any remaining herbs for a bright, flavorful finish. Serve with extra lemon wedges and enjoy the aromatic, crispy, and tender roast.
