Roast Provençal Chicken
['2 garlic cloves, finely chopped', '1/4 cup herbes de Provence', '1/4 cup olive oil', '1 tablespoon kosher salt', '1/2 teaspoon freshly ground black pepper', '1 3 1/2-4-pound chicken', 'Lemon wedges (for serving)']
Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
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