Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten it.
In a small bowl, mix together the olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, salt, and pepper to create a marinade.
Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.
Place the chicken on a baking sheet lined with parchment paper or in a roasting pan, skin-side up.
Roast in the preheated oven for 45 to 55 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crispy.
Remove from the oven and let the chicken rest for 10 minutes before carving.
Notes
For extra flavor, add sliced lemons or onions around the chicken before roasting.
Try using different herbs like oregano or basil for a unique twist on the marinade.