Preheat oven to 400 degrees F.
Rinse the chicken with water. Pat dry thoroughly using paper towels.
In a small bowl, combine olive oil, herbes de Provence, salt, pepper, and lemon zest. Mix until combined.
Using a spoon, separate the skin of the roasting chicken from the flesh.
Use your fingers to rub half of the herb mixture between the skin and the flesh.
Rub the remaining herb mixture all over the outside of the chicken.
Dip the two halves of the lemon in herbes de Provence.
Insert the lemon halves and garlic cloves into the cavity of the chicken.
Truss the chicken (tie the legs) if you are choosing to do this step.
Place the chicken in an oven safe dish.
Bake for the appropriate amount of time based on weight (15 minutes per pound).
Periodically baste the chicken with its own juices to keep it from drying out.
Once the cooking time is up, check the internal temperature of the chicken using a meat thermometer. Ensure that the internal temperature is between 165 F and 175 F.
Allow the chicken to rest for 10 minutes before serving.
