Rinse the bird and pat dry with paper towels. Spatchcock it, then coat it with olive oil using your hands. Set it in a roasting pan, skin side up. Squeeze the juice of one lemon over the bird; season with salt and pepper. Scatter with herb twigs and lemon slices.
Roast for about 45, depending on size, or until juices run clear. Let sit for 10-15 minutes before carving.
Allow the chicken to come up to room temperature before roasting it. This will help it to cook evenly through. I like to take it out of the fridge 30 minutes to an hour before I'm ready to cook it.
Ensure that the chicken is covered all over with the oil, so it browns and crisps. I like to use my hands to do this to make sure it's fully coated.
Use an instant-read thermometer to check that your bird is fully cooked through. An inserted thermometer in the chicken's thickest part (not touching bone) should register at 165F.
Let it rest for 15 minutes before carving. This allows the juices to redistribute.
See the step-by-step tutorial for how to spatchcock the poultry in the post above.
Nutrition information is approximate and meant as a guideline only.