Heat oven to 450°F. Place rack in shallow baking pan.
Gently separate skin from breasts of chicken. Under skin, slide 2 lemon slices, a few slices of garlic, 2 sage leaves and a few sprigs of fresh herbs. Place remaining lemon and herbs in cavity. Season outside and cavity of chicken with salt and pepper.
Place chicken on rack in pan. Roast at 450°F for 50 minutes or until internal temperature measures 170°F on an instant-read thermometer inserted in the thigh meat.
Let chicken rest 10 minutes before carving.