Rinse chicken with water inside and out; pat dry with clean paper towels.
Cut garlic head in half horizontally and place in chicken cavity with poultry bouquet herbs and lemon halves.
Brush outside of chicken with olive oil and sprinkle with sea salt and fresh cracked pepper.
Place chicken in roasting pan and roast in a preheated 350°F oven 1- 1 ¼ hours or until an instant read thermometer place in the thickest part of the thigh reaches 180°F.
Remove chicken from oven and allow to sit 10 minutes before carving.