I started out by making the herb rub. To do this I finely minced half of the thyme, half of the rosemary, and 5 to 6 cloves of garlic depending on the size and then drizzled in about 2-3 tablespoons extra virgin olive oil.
Then I thinly sliced 2 onions and put them on the bottom of the roasting rack as a bed for the chicken.
Quarter the lemons and slice the whole garlic head in half, leaving the skin on.
For the chicken- I liberally seasoned the inside with salt and pepper. Place the bird breast side up on the bed of onions. Stuff the chicken with one of the lemons, both halves of the garlic, and the rest of the herbs. Then season the chicken with the herb rub, salt and pepper, making sure to put the rub both under the skin and all over the top of the bird.
Place in the oven and roast for 1 hour 15/30 mins depending on how big the bird is. The chicken will be ready when you slit a hole in between the leg and the breast and the juices run clear.
Cover the chicken with foil and let rest for 20 minutes. Cut up and enjoy!!