Preheat oven to 425 °F (220 °C). Pat the chicken dry inside and out with paper towels.

Rub the chicken all over with olive oil or butter. Season generously with salt, pepper, garlic powder, and herbs.

Place the lemon halves and garlic cloves inside the chicken cavity along with herb sprigs if using.

Tie the legs together with kitchen twine and tuck the wing tips under the bird.

Set the chicken breast-side up on a rack in a roasting pan or on a foil-lined baking sheet.

Roast for 15 minutes at 425 °F to crisp the skin, then reduce heat to 375 °F (190 °C) and roast for another 50–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 °F (74 °C).

Remove chicken from oven and let rest for 10–15 minutes before carving—this ensures the juices redistribute and the meat stays moist.

Carve the chicken and serve with pan juices spooned over the slices, alongside your favorite sides.