Lemon Herb Roast Chicken

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1 whole chicken, about 3-1/2 to 4 pounds

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 4-inch sprig fresh herb (rosemary, thyme, oregano, marjoram, etc.)

1 clove garlic, peeled and cut in half

1 small onion (about 2 ounces), peeled and quartered

4 strips lemon zest (1/2-x-3-inches each)

1 tablespoon extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

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