Wipe chicken inside and out with damp paper towel. Rub all over inside and out with lemon. Sprinkle inside with salt and pepper.
Pour oil into shallow roasting pan; add garlic and turn to coat well; push to sides of pan. Add chicken and turn to coat with oil. Lift chicken and place rack in pan; put chicken, breast side up, on rack; place some of the garlic on top. Sprinkle with salt, pepper, thyme and sage. Roast in 350°F (180°C) oven for 1 hour and 30 to 45 minutes, brushing occasionally with pan juices, or until chicken is golden brown, juices run clear when inner thigh is pierced and meat thermometer reaches 185°F (85°C). Let stand for 10 to 15 minutes before carving.
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