Simple Italian roasted lemon chicken, Pollo al Limone.
pierced all over with a knife or fork
Pre-heat oven to 350 degrees F.
Place chicken in a baking pan fitted with a rack.
Place pierced lemon in the cavity of the chicken. Rub skin with olive oil, and kosher salt, (make sure to salt inside of chicken too) and truss together legs with twine.
Roast chicken, undisturbed for 1-1 1/4 hours or until juices run clear when thickest part of meat is pierced or internal temperature reads 165-170 degrees F.
Remove bird from oven and remove lemon. Place on a carving board, covered loosely with foil and allow to rest 15-20 minutes.