Preheat your oven to 200°C (390°F). Pat the chicken dry with paper towels to help achieve crispy skin. Gather your roasting pan, a sharp knife, and kitchen twine.
Stuff half a lemon, a sprig of thyme, and a smashed garlic clove into the cavity of the chicken. This will infuse the meat with bright citrus and aromatic herbs as it roasts.
Tie the chicken legs together with kitchen twine to promote even cooking and a tidy presentation. Rub the chicken all over with 2 tablespoons of olive oil, then season generously with salt and freshly cracked black pepper.
Gently loosen the skin of the chicken and slide some salt and pepper underneath for extra flavor. Place the remaining lemon slices and sprigs of thyme around the chicken in the roasting pan for added aroma and moisture.
Roast the chicken in the oven for about 1 hour 20 minutes, or until the skin is deep golden and crispy. Baste the chicken with pan juices every 20 minutes to develop a crackling skin and keep the meat juicy.
Check the internal temperature with a meat thermometer; it should reach 75°C (165°F) in the thickest part of the thigh. If the skin browns too quickly, tent the chicken loosely with foil to prevent burning.
Once fully cooked, transfer the chicken to a serving platter, tent loosely with foil, and let it rest for 10-15 minutes. Resting helps the juices redistribute, ensuring tender, juicy meat.
Squeeze fresh lemon juice over the chicken and garnish with chopped parsley. Serve slices with pan juices drizzled on top, accompanied by extra lemon wedges if desired.
