Preheat your oven to 220°C (425°F). Place a roasting pan or oven-proof skillet in the oven to heat up.
Pat the chicken dry with paper towels, removing any excess moisture from the skin for maximum crispiness.
Use a microplane or fine grater to zest the lemon, then juice it, setting both aside.
In a small bowl, mix chopped herbs, minced garlic, lemon zest, lemon juice, olive oil, salt, and pepper to create a fragrant herb mixture.
Rub the herb mixture all over the chicken, making sure to cover the skin and get some underneath if possible. Stuff half a lemon and a few sprigs of herbs into the cavity for extra flavor.
Place the chicken breast-side up in the hot pan. Tuck the wing tips underneath and arrange lemon slices around the chicken if desired.
Roast uncovered at 220°C (425°F) for 20 minutes, then lower the oven temperature to 180°C (350°F) and continue roasting for about 45–55 minutes, until golden and cooked through.
Every 20 minutes, baste the chicken with its juices using a spoon or basting brush to keep it moist and shiny. If the skin browns too quickly, tent loosely with foil.
Check the internal temperature using a meat thermometer; it should reach 75°C (165°F) in the thickest part of the thigh, and the juices should run clear.
If the skin isn’t crispy enough, turn on the broiler for 2–3 minutes, watching carefully to avoid burning. Remove and let the chicken rest for at least 10 minutes, tented with foil.
Carve the chicken, spoon over the pan juices, and serve with fresh lemon wedges for a bright finish. Enjoy the tender meat with crispy, fragrant skin.
