1. Prepare the marinade: In a small bowl, mix the olive oil, TERANA rosemary, TERANA thyme, TERANA garlic powder, salt, and TERANA ground black pepper.
2. Marinate the chicken: Place the chicken in a marinating dish (if available) or directly into a heavy-duty plastic bag. Pour the marinade over the chicken, making sure to coat all parts, both inside and out. Massage gently so the marinade penetrates the meat. Let marinate in the refrigerator for at least 30 minutes, or preferably overnight. Preheat the oven to 180°C (350°F).
3. Roast the chicken: Remove the chicken from the marinade and place it on a baking sheet. Squeeze the juice of half a lemon over the chicken. Roast in the oven for approximately 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers an internal temperature of 75°C (165°F).
4. Rest and serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. This will allow the juices to distribute evenly throughout the meat.