A whole chicken is usually less expensive than buying single pieces like breasts or thighs. The leftovers can be used in sandwiches, tacos, over a salad, or tossed with sauce and mixed into pasta.
Heat the oven to 400 F.
Remove the giblets and neck from the chicken, if necessary. Keep them for stock later. Rub the entire bird with olive oil, then sprinkle it with salt and pepper.
Smash the garlic cloves with the back of your knife and slice the lemon in half. Stuff the garlic, lemon, and herbs into the chicken’s body cavity.
Place the chicken in a roasting pan or an oven-proof skillet. Cook for 1 hour. If you have a meat thermometer, check to make sure the chicken is at 165˚ F, the temperature when chicken is completely safe to eat.
Let the chicken rest for at least 10 minutes before you carve it to make sure you don’t lose any of the tasty juices.