Preheat your oven to 220°C (430°F). Place the chicken on a clean surface and pat it dry thoroughly with paper towels, ensuring the skin is as dry as possible for maximum crispiness.
In a small bowl, combine the coarse sea salt, freshly ground black pepper, and lemon zest. Mix well to create a fragrant herb-salt mixture.
Rub the chicken all over with olive oil, making sure to coat the skin evenly. Then, sprinkle the herb mixture over the entire surface, pressing gently to adhere. Don’t forget to season inside the cavity.
Stuff the cavity with lemon halves, garlic cloves, and sprigs of thyme and rosemary. This will infuse the meat with bright, aromatic flavors as it roasts.
Place the chicken on a roasting pan or ovenproof skillet, preferably on a rack for even heat circulation. Roast uncovered for 15 minutes at high heat to start crisping the skin.
Lower the oven temperature to 180°C (355°F) and continue roasting for about 45 to 60 minutes, or until the skin is deep golden and juices run clear when pierced. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F) in the thigh.
If the skin isn’t as crispy as you'd like, increase the oven temperature slightly or broil on high for the last 5 minutes, watching carefully to prevent burning.
Remove the chicken from the oven and transfer it to a cutting board. Let it rest uncovered for 10-15 minutes to allow the juices to redistribute, resulting in tender, juicy meat with a crispy skin.
Carve the chicken into pieces along the natural joints, serving with pan juices drizzled over the top. Garnish with additional fresh herbs or lemon slices if desired, and enjoy the bright, aromatic flavors.
