Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, and black pepper to form a herb paste.
3. Pat the chicken dry with paper towels. Gently loosen the skin over the chicken breast and thighs using your fingers, being careful not to tear the skin.
4. Rub the herb paste generously under the skin and all over the chicken. Squeeze the juice of the halved lemon over the chicken and place the lemon halves inside the cavity.
5. Place the chicken in a roasting pan, breast side up, and tuck the wing tips under the body.
6. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
7. Let the chicken rest for 10-15 minutes before carving. Serve with your choice of sides.