Simple Italian roasted lemon chicken, Pollo al Limone. A 4-5 pound chicken will serve 4-6 with leftovers. (Nutritional data is for 1 pound of meat per person)
Remove giblets, liver and neck from chicken and pat dry with paper towel
Pierce a medium lemon all over with a fork or sharp knife. Place whole lemon inside of chicken and truss up legs. Give the bird a brush with the olive oil.
Roast chicken, undisturbed for 1-1 1/2 hours or until juices run clear when thickest part of meat is pierced or internal temperature reads 165-170 degrees F. (do not over cook) Meat will be just done, with no trace of pink and very moist.
Remove bird from oven and remove lemon from chicken. Place bird on a carving board, covered loosely with foil and allow to rest 15-20 minutes.