Preheat your oven to 425°F (220°C).

Prepare the chicken by patting it dry with paper towels.

In a bowl, combine olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper to create a herb mixture.

Rub the herb mixture generously all over the chicken, including under the skin.

Place the chicken in a roasting pan and arrange baby potatoes around it.

Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Baste the chicken with pan juices midway through cooking, if desired.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve the chicken with the roasted baby potatoes, garnished with lemon slices and additional fresh herbs if desired.