Preheat your oven to 220°C (425°F). Rinse the chicken inside and out, then pat dry thoroughly with paper towels. Place it in a roasting pan or oven-safe skillet, ready for seasoning.
Mix together a generous amount of coarse sea salt, freshly cracked black pepper, and finely chopped thyme and rosemary. Rub this herb mixture all over the chicken skin and inside the cavity, ensuring an even coating that penetrates the skin for maximum flavor.
Zest both lemons and squeeze their juice into a small bowl. Add the crushed garlic and olive oil, then whisk until well combined. Brush this fragrant mixture all over the chicken, covering the skin evenly. Tucking a few sprigs of thyme and rosemary, along with lemon slices, inside the cavity infuses the meat with bright, herby aroma.
Place the chicken in the oven and roast for about 1 hour and 15 minutes, or until the skin turns deep golden and crispy. Baste the chicken with pan juices every 20 minutes to enhance flavor and keep the meat moist.
Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F). The juices should run clear, and the skin should be beautifully crisp and golden.
Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes under loose foil. This allows the juices to redistribute, resulting in tender, juicy meat. Carve and serve, squeezing fresh lemon juice over the slices for an added burst of citrus brightness.
