Wash and dry the chicken. Sprinkle inside with salt, pepper, and rosemary.

Slice lemon in thin slices; insert slices under the skin of the breast and the neck, being careful not to break the skin. Put the remaining slices in the cavity of the chicken. Mix rosemary, salt, pepper and any other herbs you like with the olive oil and brush entire chicken. If using fresh herbs but a couple of sprigs in the joints of the wings and the thighs. Bake at 375 for 1 1/2 hours or until juices run clear. Let rest 10-15 minutes before carving.