Trim any excess fat from the chicken and, if desired, tie the legs together with kitchen string to help it hold its shape while roasting.
Zest one lemon, then cut and squeeze to extract the juice; set aside.
In a measuring cup, combine the lemon zest and juice with any other marinade ingredients you plan to use (oil, herbs, salt, pepper) and mix well.
Place the chicken in a large resealable plastic bag or a shallow dish, pour the marinade over the chicken, seal or cover, and refrigerate for several hours or all day, turning occasionally to coat evenly.
When ready to roast, preheat the oven to 450°F (220°C). Remove the chicken from the marinade and let excess drip off; place breast-side down in a roasting pan (use a rack if available).
Roast at 450°F for about 25 minutes, then flip the chicken breast-side up and baste with pan juices.
Reduce the oven temperature to 350°F (175°C) and continue roasting until the skin is browned and an instant-read thermometer inserted into the thickest part of the thigh reads about 170°F (approximately another 35–45 minutes for a 5 lb chicken).
Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.
