Preheat the oven to 425°F (220°C).

Prepare the chicken by removing the giblets and patting it dry.

In a bowl, combine olive oil, minced garlic, parsley, rosemary, thyme, lemon zest, salt, and pepper.

Rub the herb mixture all over the chicken, including under the skin.

Stuff the cavity of the chicken with the quartered lemon.

Place the chicken on a roasting pan or baking dish, breast side up.

Roast the chicken for 1 hour, or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 10-15 minutes before carving.