1. Preheat your oven to 425°F (220°C). This high heat ensures a crispy skin, reminiscent of the way my abuela would roast chicken to perfection.
2. Pat the chicken dry with paper towels. This step is crucial for achieving that desirable crispy skin.
3. In a small bowl, mix the olive oil, garlic cloves, rosemary, and thyme. Using your hands, rub the mixture all over the chicken, making sure to coat both the skin and the cavity. Don’t be shy — cooking is as much about touch as it is about taste!
4. Season the chicken generously with salt and pepper. Place the lemon wedges inside the cavity of the chicken to infuse it with citrusy brightness.
5. Transfer the chicken to a roasting pan, breast side up, and tuck the wings underneath. This small trick, taught by my mother, helps the chicken cook evenly.
6. Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C), and the skin is golden brown. Let the chicken rest for 10 minutes before carving.

As you cook, remember that it’s okay to make adjustments based on what you see and smell — just like my abuela taught me. If the skin is browning too quickly, cover with foil. If it’s not browning enough, increase the heat slightly.