Gently lift the skin from the meat of the bird by sliding your fingers into the pockets at the end of the chicken breasts, thighs or both. Try to lift as much skin away from the meat as you can, without tearing it.
Gently slide lemon slices under the skin, and as far back as you can into the bird. I aim to have at least two slices of lemon for each thigh and each breast.
Carefully slide the fresh herbs under the skin as well, folding them in half to avoid tough stems if necessary. I aim to have at least two sprigs of herb for each thigh and breast.
Season the bird with salt and pepper and roast in the oven for 50 minutes, or until a meat thermometer reads 165F when inserted into dark meat near the bone. Note: If you’re using fresh vegetables, add to the pan so that they finish the same time the chicken is done.
Remove the bird (and optional vegetables) from the oven and let it sit for 5 minutes for the juices to settle before carving.