Preheat oven to 450 degrees.

Remove giblets and set aside for another use or discard. Pat chicken completely dry with paper towels. Place chicken in a large oven-safe skillet or roasting pan, breast side up.

Stuff the cavity of the chicken with the lemon halves, onion pieces, garlic, and a sprig of each herb. Tie the legs together with cooking twine.

In a small bowl, mix together oil, chopped herbs, salt, and pepper. Rub the mixture all over the entire chicken.

Roast for 1 hour 15 minutes. Rotate the skillet or pan halfway through the roasting time if you notice one spot browning more than the rest. To check if the chicken is done: Check the temperature in the inside part of the thigh, between the leg and the breast, for an internal temperate of 165 degrees. If you don’t have a thermometer, poke the meat in this spot with a knife to check the juices run clear.

Let rest at least 10 minutes before carving. Serve with pan juices.