Preheat your oven to 220°C (425°F). Rinse the chicken inside and out, then pat it dry thoroughly with paper towels—this helps achieve crisp skin.
In a small bowl, combine chopped thyme, rosemary, and parsley with a generous pinch of salt and freshly cracked pepper. Zest one lemon and set aside for stuffing.
Loosen the skin of the chicken by gently sliding your fingers between the skin and the meat over the breasts, being careful not to tear it.
Rub two tablespoons of olive oil under the loosened skin, massaging it gently to distribute. Stuff some of the chopped herbs and lemon zest inside the cavity, then squeeze half the lemon juice over the skin and season generously with salt and pepper.
Tie the chicken legs together with kitchen twine and tuck the wing tips under to ensure even cooking and a tidy appearance.
Place the chicken on a roasting pan or oven-proof skillet, ideally on a rack, to promote even heat circulation. Roast for about 75 minutes, or until the skin is golden brown and crispy, basting occasionally with pan juices.
Halfway through, check the browning and if needed, tent loosely with foil to prevent over-browning. Use a meat thermometer to monitor the internal temperature, aiming for 75°C (165°F) in the thickest part of the thigh.
Once the chicken is cooked through and the skin is crisp and golden, remove it from the oven and tent loosely with foil. Allow it to rest for 10-15 minutes to let the juices redistribute and keep the meat moist.
Carve the chicken into pieces, then serve with extra lemon wedges and fresh herbs for a bright, flavorful presentation. Drizzle with pan juices if desired.
