1/2 c fresh lemon juice, plus 3 whole lemons
1 TB kosher or coarse sea salt
1/2 tsp pepper
fresh herbs for garnish (4 sprigs rosemary, 4 sprigs sage, 8 sprigs thyme, 1 bunch parsley)
Preheat oven to 400. Remove giblets from chicken and wash it inside and out with water. Drain.
Pat chicken dry with paper towels. Place in roasting pan. Pour lemon juice all over chicken, both inside and out. Season all over with salt and pepper.
Prick 2 whole lemons 3 times each and put them inside chicken.
Put chicken in oven, lower temp to 350 and cook 15 minutes.
Roast 1 to 1 1/2 hrs until juices run clear when pricked with fork.
Pour juices on top of sliced chicken.
Garnish with lemon slices and herbs.
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