1 (4 to 5 pound) chicken
Kosher salt and freshly ground black pepper, as needed
1 lemon, halved
10 each, garlic cloves, crushed
1/4 bunch each fresh rosemary and thyme
Butchers twine, as needed
Pat chicken completely dry with paper towel (including cavity). Season cavity generously with salt and pepper. Place lemon halves, crushed garlic and herbs in cavity. Truss chicken, season generously (top and bottom) and place in roasting pan. Bake at 425 degrees for approx.. 15 minutes or until exterior/skin is golden and slightly caramelized. Reduce baking temperature to 325 degrees and continue baking for approx.. 45 minutes or until internal temperature of 165 degrees is achieved (insert temperature probe in thigh).
Remove chicken from oven and allow to rest at room temperature for 20 minutes before carving.