For an extra-crisp and golden skin, pat chicken dry with paper towel and leave in the fridge (unwrapped) on a baking sheet overnight.
1.25- to 1.5-kg
, (about 3 lbs)
, cut in half
PREHEAT oven to 350F. Remove any neck or giblets from body cavity of chicken and keep for another use. Brush chicken with oil, then sprinkle with salt. Season with fresh pepper. Stuff cavity with lemon. Place chicken on a rimmed baking sheet or shallow roasting pan.
ROAST in centre of oven until an instant-read thermometer inserted into thickest part of thigh reads 165F, 1 hr to 1 hr 15 min. Transfer chicken to a cutting board. Loosely cover with foil and let rest 20 min before carving.