Preheat the oven to 375°F.

In a medium size bowl, stir together the minced herbs, garlic, lemon & olive oil until combined to make a chimichurri style sauce. Set aside.

Place the flattened chicken on a large baking pan lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil along with a generous seasoning with the salt and pepper.

Transfer half of the lemon herb sauce to a small serving bowl and set aside. Spread the rest of the sauce over both sides of the chicken.

Bake skin-side up for 50 minutes with a rotation of the pan halfway through to ensure that it cooks evenly.

After the initial 50 minutes, increase the oven temperature to 425°F. Cook for an additional 15 minutes until the skin is golden brown and the chicken is cooked throughout.

After a brief rest, transfer the roasted chicken to your favorite serving platter. If desired, dress it up with some additional lemon herb sauce and more fresh herbs. 

Pour the juice that is remaining in the pan into a small serving bowl, passing it through a strainer before serving it alongside your roasted chicken.