Preheat oven to 450F. Remove the organs, gizzards and neck from a 2-4 pound chicken and rinse. Pat dry and rub ¼ cup olive oil all over and season with salt and pepper. Stuff with 5 garlic cloves, 1 sliced lemon and 2 sprigs of thyme, sage and rosemary. Place chicken on pan, breast side up. Roast in oven for 15-20 minutes until the skin is crispy. Put a meat thermometer in the breast. Turn the chicken over, breast side down. Turn oven down to 350F and cook until thermometer reads 150F. Let rest 10 minutes.