Herb-Roasted Chicken with Garlic and Lemon

1.Preheat your oven to 200°C (400°F).

2.In a small bowl, combine the minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, olive oil, salt, and pepper to create a marinade.

3.Pat the chicken dry with paper towels and place it in a roasting pan.

4.Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor.

5.If desired, you can stuff the cavity with lemon halves and additional herbs for extra aroma.

6.Let the chicken marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

7.Once marinated, place the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear when pierced.

8.Baste the chicken with its own juices halfway through cooking to keep it moist and flavorful.

9.Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.

10.Serve the herb-roasted chicken with your choice of sides, drizzling any remaining pan juices over the top.