Preheat your oven to 425°F (220°C). Have a roasting pan or sheet pan ready. Dry the chicken with paper towels; this helps the skin get crisp. If you’ve got time, pat it dry again after a few minutes—a quick second pat makes a difference.

In a small bowl, mix together the olive oil, salt, pepper, oregano, and thyme. Add a touch of zest from one lemon for a bright start. It won’t be loud, just a gentle lift.

Rub half of the seasoning mix all over the outside of the chicken. Use your hands or a brush to coat thoroughly. Don’t neglect the crevices—under the wings, around the legs—everywhere except the cavity if you’re skipping trussing.

Peel and crush the garlic cloves; you can roughly bruise them so they release more flavor. Place half of the garlic and half of the lemon slices inside the cavity of the chicken. If you’re using fresh herbs, tuck a few sprigs inside as well.

Spoon or brush the remaining herby oil over the skin. Slide the remaining lemon slices under and around the chicken in the roasting pan. The goal is to have a little lemon perfume merging with the roasting juices as it cooks.

Roast in the hot oven for about 60–75 minutes, depending on the size of your chicken. A good rule of thumb: roast until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). If you don’t have a thermometer, look for clear juices running from the leg and a nicely browned skin.

If the skin browns too fast, tent with foil for the last 10–15 minutes. Let the chicken rest for 10–15 minutes after you take it out of the oven. Resting helps the juices redistribute for a juicier bite.

Carve and serve with the pan juices. You can squeeze a little extra lemon over the slices if you like, and sprinkle with chopped parsley for a fresh finish.