Clean out the bird and reserve the giblets and neck for gravy or your dog.
Poke holes in a large lemon and stuff inside the cavity of the bird along with fresh herbs. I used rosemary, thyme and oregano along with a couple of cloves of garlic.
Season the inside with kosher salt, pepper and olive oil.
Separate the skin from the breast meat and season up under the skin with salt, pepper and olive oil. I usually add a few whole sage leaves and leave them there because it makes a pretty presentation when it's all roasted.
Rub the outside of the bird with olive oil and salt and pepper.
Roast at 325* F. until juices run clear. Usually about 15 minutes per pound depending on your oven. The internal temperature should be 165*F.