Preheat your oven to 220°C (430°F). Place a rack inside your roasting pan or use a cast-iron skillet. Pat the chicken dry with paper towels—this helps the skin crisp up beautifully.
Rub the chicken all over with olive oil, then generously season the inside and outside with coarse sea salt and freshly cracked black pepper. Make sure to cover every nook for maximum flavor and crispness.
Stuff the cavity with a couple of lemon slices, crushed garlic cloves, and sprigs of rosemary, thyme, and sage. Tuck some lemon slices under the skin on the breast for an extra burst of citrus flavor.
Place the chicken breast-side up on the rack or skillet. Roast at the high temperature for 15 minutes to start crisping the skin, then lower the oven temperature to 180°C (355°F).
Continue roasting, basting the chicken with pan juices every 20 minutes using a basting spoon. The skin should turn a deep golden brown and become crispy as the meat cooks through.
Check the chicken’s internal temperature with a thermometer inserted into the thickest part of the thigh. Aim for 75°C (165°F). When done, the juices will run clear, and the skin will be deeply golden and crispy.
If the skin isn’t as crispy as you'd like, briefly turn on the broiler for 2-3 minutes, watching carefully to prevent burning. This gives an extra crisp and a beautiful color.
Remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute, keeping the meat moist and flavorful.
Carve the chicken carefully, serving it with the pan drippings spooned over. Garnish with additional lemon slices and fresh herbs if desired for a vibrant presentation and flavor boost.
