1. Mix together the lemon zest, salt, and olive oil. Set aside.
2. Once diced, sprinkle the garlic with a bit of salt. Using the flat blade of your knife, pull the knife across the garlic pressing down on the blade. Continue pulling the knife across the garlic so that the garlic gives way to paste. The salt acts as an abrasive and causes the garlic to weep; add a bit more salt as needed to break down the garlic.
3. Mix the garlic paste with the rosemary.
4. Dry the chicken with a paper towel.
5. Gently ease the skin of the chicken from the meat working from the breast around to the thigh and legs. Once the skin is loosened, spread the garlic paste under the skin reaching as much of the meat as possible.
6. Rub the chicken skin with the lemon zest mixture.
7. Place the lemon wedges in the cavity of the chicken along with the sprigs of rosemary.
8. Lay the six lemon slices onto a sheet pan then place the chicken on top of the slices.
9. Roast the chicken for 45 minutes. Reduce the heat to 350 F. and roast another 15 minutes or until the internal temperature of the chicken reaches 165 F.
10. Allow the chicken to rest 10 minutes before carving. Lay the carved chicken on a platter. Garnish with rosemary and juice of fresh lemon.

Notes:

For a faster weeknight meal, chop the garlic and mix it with a bit of olive oil instead of creating the paste. Or eliminate the garlic altogether if you’re not a garlic lover.