Preheat the oven to 400°F (200°C).

If present, remove any giblets from the chicken cavity. Pat the whole chicken dry with paper towels.

In a small bowl, combine the juice of one lemon, 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and salt and black pepper to taste. Stir to make a marinade.

Rub the marinade all over the outside of the chicken and inside the cavity so it is evenly coated.

Cut the remaining lemon into quarters and place the quarters inside the chicken cavity.

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

Place the chicken breast-side up in a roasting pan.

Roast in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F.

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Carve the chicken and serve warm.