Crispy Convection Oven Roast Whole Chicken

Preheat oven to 375℉ (190℃).
Take the chicken out of the refrigerator and let it sit for 30 minutes. After the chicken has rested, use a paper towel to pat it dry. Try to remove all of the surface moisture from the skin. This will make the chicken extra crispy.
Zest one of the lemons over the softened butter, then mix in the herbs and spices. Another way you can do this is to melt the butter over the stove top first and then add the rest of the ingredients.
Start spreading about half of the herb-butter mixture under the skin and inside the cavity.
Cut the remaining two lemons in halves and stuff them inside the chicken cavity along with the garlic.
Use kitchen twine to truss the chicken or skewer the thighs and wings together.
Place the baking rack over the baking sheet, then lay down the whole chicken on top. This will allow the hot air to flow underneath the chicken and cook it evenly on all sides.
Spread the rest of the herb-butter mixture over the chicken's skin. Use a brush if you're working with melted butter.
Roast the chicken in the convection oven for 60 to 80 minutes or until the temperature in its thigh reaches 165℉ (74℃). To make the chicken more succulent, baste it with its juices at the 30 minute mark.