Adjust the oven rack to the lower third position so that the chicken is not sitting too close to the top element.
Preheat the oven to 425°F
Prepare the chicken by removing it from the bag. Check the inside cavity to see if it contains a baggie with giblets. Remove the bag and save for another use, if desired or discard.
Use paper towels to pat the chicken dry, including the inside cavity. If there are any loose pieces of fat cut them off.
Rub the chicken all over with the olive oil, including the inside of the cavity.
Rub the chicken with salt and pepper, including the inside of the cavity.
Tie the chicken’s legs using cooking twine and cut off any excess.
Tuck the wing tips behind the bird.
Place the chicken, breast side up, on a small roasting pan, casserole dish or other rimmed, oven-safe dish.
Arrange the thyme, parsley, rosemary and lemon slices around the chicken.
Place the chicken in the oven. Cook it for 15 minutes.
Lower the oven temperature to 375°F and cook for 75 -100 minutes or until the internal temperature on an instant read thermometer reads at least 165°F at the thickest part of the dark meat (check the thigh right between the leg and the breast).
If the chicken is not up to temperature then continue roasting for 15-20 minutes and check again.
When the chicken is out of the oven let it rest for 10-15 minutes before carving.
Serve with the pan drippings and your favorite side dishes.