In a mixing bowl, combine freshly squeezed lemon juice, melted butter, olive oil, minced garlic, salt, and black pepper to create a fragrant marinade.

Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a roasting pan, then generously rub the marinade all over the bird.

Tuck sprigs of fresh thyme and rosemary inside the cavity along with a few extra garlic cloves.

Place the chicken into the preheated oven and roast it for approximately 1 hour and 15 minutes, or until the skin turns golden brown and crispy.

Once cooked, carefully remove it from the oven and let it rest for about 15 minutes before carving.