Preheat oven to 375°F (190°C).

Remove giblets and excess fat from the chicken cavity.

Wash the chicken inside and out with cold water and pat dry.

Season the inside of the cavity with salt and pepper, then drizzle with olive oil.

Stuff the cavity with garlic cloves and fresh rosemary sprigs.

Squeeze lemon halves into the cavity and place the lemon halves inside.

Tie or truss the chicken legs together.

Brush the outside of the chicken with olive oil, then sprinkle with salt and pepper.

Place the chicken in a casserole dish, breast side up.

Lay flattened pieces of fat across the chicken breast.

Smash remaining garlic cloves and place them on the chicken along with the rosemary.

Squeeze the remaining lemon juice over the chicken and toss in the lemon halves.

Roast on the lower rack for 1 hour.

Increase the oven temperature to 400°F (200°C) and remove the lid to brown for 30 minutes.