Preheat your oven to 375°F (190°C). Zest 2 teaspoons of lemon and cut one lemon in half to squeeze the juice from one half later.

Stuff the chicken's cavity with sliced garlic, minced basil, and the reserved lemon half with the cut side facing out.

Place the stuffed chicken in a roasting pan, rubbed with reserved lemon juice.

Combine remaining minced garlic, melted butter, and lemon zest in a bowl. Rub mixture over the chicken, then sprinkle with salt, pepper, and remaining minced basil.

Roast the chicken uncovered for about 1-1/4 to 1-1/2 hours, until the internal temperature reaches 180°F (82°C).

Let the chicken rest for 15 minutes before carving to ensure juiciness.