Preheat your oven to 220°C (425°F). Take the whole chicken and pat it dry thoroughly with paper towels, ensuring the skin is as dry as possible for crisping.
Season the chicken generously all over with salt and freshly ground black pepper, inside the cavity and on the skin. This helps flavor the meat and skin evenly.
Stuff the cavity with halved lemons, a few sprigs of thyme, rosemary, and parsley to infuse the meat with bright, aromatic flavors.
Tuck the wing tips under the chicken to prevent burning and, if desired, truss the legs with kitchen twine to promote even cooking and a tidy appearance.
Rub the outside of the chicken with olive oil, then sprinkle with lemon zest and additional herbs for extra fragrance and crispy skin.
Place the chicken in a roasting pan or ovenproof skillet, breast side up. If you have a rack, set the chicken on it to promote airflow and crispiness.
Roast the chicken in the preheated oven for about 60 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F) when checked with a meat thermometer.
Halfway through cooking, baste the chicken with pan juices or a splash of white wine or broth to enhance moisture and sheen.
Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes, tented loosely with foil, to allow juices to redistribute for tender, juicy meat.
Carve the chicken carefully, serving slices topped with pan drippings and garnished with fresh herbs and lemon slices for a vibrant presentation.
Enjoy your beautifully roasted, herb-infused lemon chicken with a side of your choice, savoring the crispy skin and juicy interior.
