Preheat the oven to 220 degrees C. Combine the lemon zest, rosemary, thyme and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
Separate the skin around the chicken breast and thighs. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken in a roasting tin, and squeeze the remaining lemon evenly over the skin of the chicken.
Bake the chicken in the preheated oven until no longer pink and the juices run clear, about 1 hour and 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 80 degrees C. Remove the chicken from the oven, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before slicing.
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