4 teaspoons lemon zest, from 3 large lemons
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 1/2 teaspoons kosher salt
1/4 cup olive oil, divided
3 lemons, sliced 1/3 inch thick (see Cook's Note)
1 (3 1/2 pound) chicken, back bone and breast bone removed
The lemons used for slicing should be the same lemons you removed the zest from.