In a small bowl, mix together the lemon zest, salt, paprika, garlic powder, and black pepper.
Destem and finely chop half of the fresh herbs, reserve the other half for stuffing the carcass. Add the chopped herbs to the spice mix.
Juice half of the lemon and stir it into the herb mixture along with the olive oil until it forms a runny marinade. Set the other half aside for stuffing the chicken.
Either using a basting brush or your hands, brush the spice/herb mix onto the entire chicken, focusing on using a majority of the mixture on the top of the bird (breast/thighs).
Stuff the remaining fresh herbs inside the carcass along with the remaining half lemon. Use butcher's twine or cotton string to tie the legs together and truss the chicken. Tuck the wings in. Optionally set it in the fridge for 2-4 hours to marinate or begin the next step immediately.
Allow the chicken to sit at room temperature while you preheat the Traeger to 375°F. If you marinated the chicken, let it sit at room temperature for at least 30 minutes before cooking.
Add the chicken to the preheated Traeger, drizzling with any accumulated juices. Bake for 1 hour 10 min (3 lb) or 1 hour 30 min (4 lb) or until the rarest part of the chicken (typically the breast) reads 160°F. Optionally drizzle with another tbsp of oil if it looks like it needs it in the last 10-15 minutes of cooking.
Remove the chicken from the grill once the chicken reads 160°F in each thigh and breast. Allow the chicken to rest (no need to cover) at least 5 minutes (10 optimal) to maintain moisture and allow the bird to finish cooking to 165°F.
