Position a rack in the lowest part of the oven (remove the other racks); preheat to 450˚. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity.
Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and a thermometer inserted into the thigh registers 165˚, 1 hour 15 minutes to 1 hour 30 minutes.
Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.