Jenn Eats Goood

Preheat oven to 400 degrees and grease a baking dish large enough for the chicken with oil, or line it with aluminum foil. Remove the chicken from its packaging, remove the neck and giblets from the cavity, and pat it dry with paper towels. Place in the baking dish to rest.
In a bowl, whisk together the olive oil, lemon juice, rosemary, thyme, sage, and five minced garlic cloves. Season with salt and black pepper to taste (I recommend about 2 tsp salt and 1/2 tsp black pepper).
Season the entire chicken with salt and black pepper, including the cavity, liberally. Use clean hands to carefully pull up the skin on the breast, then put half of the oil and herb mixture underneath it. Push the mixture as far back as possible under the skin.
Pour the remaining half of the oil and herb mixture over the outside of the chicken, and spread it around the cover the entire surface area. Stuff the cavity with the onion, green apple, lemon, and five peeled garlic cloves. If all doesn't fit inside, fill as much as possible then place the rest in the baking dish near the cavity.
Tie the chicken legs together with a piece of twine, tuck the wings underneath the chicken, then place on the middle rack in the oven for 60 minutes.
After the 60 minutes are up, remove the chicken from the oven and use a baster or ladle to pour the drippings in the baking dish all over the chicken. Cover with aluminum foil, then place back in the oven for ~15 to ~30 additional minutes, until the internal temperature is about 160 degrees (use a meat thermometer).
Let the chicken rest in the baking dish and rise up to 165 degrees, then place on a cutting board to cut off the bone. Enjoy immediately with the drippings ladled on top and sides of choice, or store in an airtight container in the refrigerator for up to four days.