Clean and trim excess fat from chicken. Remove giblets and pat dry. Combine all seasonings and minced garlic into a dry rub and sprinkle about 1 teaspoon into the chicken’s cavity. Add lemon, onion, and fresh herbs to the cavity as well.
Coat chicken all over with olive oil (or butter) then season liberally with more dry rub and garlic. Make sure to get every piece of skin and chicken that you can reach. Lift the skin of the breast and spread some oil (or butter) and seasonings there too. Tie drumsticks together with kitchen twine and tuck (or remove) wingtips.
Place chicken on rack in roasting pan in the center of the oven. Cook for 45 to 60 minutes (about 15 minutes for every lb. of chicken) or until the internal temperature reaches 165º F, basting every 5 minutes for the last 20 minutes. Increase the temperature to 400º F and bake for 5-10 minutes or until the skin is crisp to your liking. Be careful not to overcook it.
Let the chicken rest for 15-20 minutes after roasting, then carve and serve.