Step 1: Pat the chicken pieces dry thoroughly with paper towels. This is a critical step for achieving crispy skin.
Step 2: In a small bowl, combine the olive oil, minced garlic, lemon zest, fresh rosemary, fresh thyme, salt, and black pepper. Mix well to create a fragrant herb rub.
Step 3: Place the dried chicken pieces in a large bowl or baking dish. Pour the herb-lemon mixture over the chicken, ensuring each piece is well coated. Use your hands to rub the mixture thoroughly under and over the skin.
Step 4: Squeeze the juice from one lemon over the chicken. Add the lemon slices to the dish. For best results, cover the dish and refrigerate to marinate for at least 30 minutes, or up to 4 hours. If marinating longer, consider removing the lemon slices after an hour to prevent any bitterness.
Step 5: Preheat your oven to 400°F (200°C). If you marinated the chicken in a baking dish, remove it from the refrigerator and let it come to room temperature for about 15-20 minutes while the oven preheats.
Step 6: Arrange the chicken pieces in a single layer in the baking dish, skin-side up, ensuring they are not overcrowded. This helps the skin crisp up. Scatter any remaining lemon slices and herb sprigs around the chicken.
Step 7: Roast for 35-45 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh, not touching the bone.
Step 8: For extra crispy skin, you can briefly broil the chicken for 2-3 minutes at the end of cooking, watching it carefully to prevent burning.
Step 9: Once cooked, remove the lemon chicken from the oven. Tent it loosely with foil and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender, moist chicken.