This is a simple and straightforward roasted chicken that makes a buttery, yet bright sauce from the juices. The fresh herbs and lemon halves that are tucked in the cavity don’t season the chicken per se, but they do contribute flavor and aroma to the juices that are the base of the sauce. And the acidity of the lemon mellows slightly with cooking, so the juice that’s squeezed into the sauce at the end doesn’t overwhelm with tanginess. Roasting on a flat wire rack in a rimmed baking sheet allows for improved heat circulation, resulting in better browning and more even cooking; a broiler pan with a slotted top works nicely, too.