Rinse the chicken under cold water and pat it thoroughly dry with paper towels. This ensures a crispy skin.

Rub the entire chicken with olive oil. Generously season with sea salt, cracked black pepper, and dried herbs.

Place half a lemon, a head of garlic cut in half, and fresh rosemary sprigs inside the cavity for extra aroma.

Roast in a preheated oven at 200°C for about 1 hour and 20 minutes, or until the juices run clear.

Remove from the oven and let the chicken rest for 15 minutes before carving. This keeps it juicy.