Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper in a sealable plastic bag. Seal the bag and shake well to blend. Place the chicken in the bag with the marinade and seal the bag. Swish the chicken around in the marinade to assure all surfaces are covered. Refrigerate for 2 hours.
Preheat the oven to 425 ℉. Remove the chicken from the marinade and transfer to a baking dish, skin-side up. Reserve the leftover marinade in the refrigerator. Drizzle the chicken lightly with olive oil.
Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pull the chicken out of the oven and pour the remaining marinade over the chicken. Return the chicken to the oven until cooked through.