Preheat your oven to 375 degrees F (190 degrees C).

Clean the chicken thoroughly and pat it dry with paper towels.

In a small bowl, combine the minced garlic, ground turmeric, olive oil, black pepper, and salt. Mix well to form a paste.

Rub this garlic-turmeric paste all over the chicken, making sure to get it under the skin where possible. This will help to infuse the flavors directly into the meat.

Place the halved lemon inside the cavity of the chicken. This will provide moisture and add a hint of citrusy flavor that complements the garlic and turmeric.

Place the chicken on a roasting rack set inside a roasting pan.

Roast the chicken in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C) when measured in the thickest part of the thigh.

Once done, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful chicken.

Carve the chicken, garnish with fresh herbs if desired, and serve.