Preheat your oven to 425°F (220°C). Line a roasting pan with aluminum foil for easy clean-up.

Rinse the chicken under cold water and pat dry with paper towels. Place the chicken on the prepared roasting pan.

Zest and juice two of the lemons. In a small bowl, combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, and parsley. Season the mixture with salt and pepper.

Rub the lemon herb mixture all over the chicken, both on the skin and under it. Be sure to cover the entire chicken, including the cavity.

Slice the remaining lemon and stuff the lemon slices inside the chicken cavity, along with any leftover herbs.

Truss the chicken legs together with kitchen twine and tuck the wingtips under the body.

Roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 30 minutes to keep it moist and flavorful.

Once cooked, let the chicken rest for 10-15 minutes before carving. Serve with your mother's favorite side dishes and enjoy your Mother's Day feast!