Preheat your oven to 220°C (425°F). Pat the chicken dry with paper towels to help achieve crispy skin.
Zest one lemon and finely chop about 2 tablespoons of thyme, plus prepare the rosemary sprigs. Mix the zest with minced garlic, olive oil, salt, pepper, and herbs to create a flavorful rub.
Rub the herb and lemon mixture all over the chicken, making sure to get under the skin where possible for maximum flavor and tenderness.
Stuff the cavity of the chicken with the halved lemon and a few sprigs of thyme and rosemary. Truss the legs with kitchen twine to ensure even cooking and a tidy presentation.
Place the chicken breast-side up in your roasting pan or skillet. Roast for 15 minutes at 220°C, then reduce the oven temperature to 180°C (350°F) and continue roasting.
Roast the chicken for about 45-60 minutes, basting every 20 minutes with pan juices to keep it moist and help the skin crisp up.
Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F), and the juices should run clear.
Remove the chicken from the oven and transfer it to a resting rack or plate. Let it rest uncovered for at least 10 minutes to allow the juices to redistribute.
Carve the chicken and serve with a drizzle of pan juices and additional lemon wedges for a bright, fresh flavor.
