Optional seasoningsdepending on what you have on hand:
Handful of fresh herbssuch as rosemary, thyme, tarragon or
One or two garlic cloves
Heat the oven to 350 degrees.
Put the chicken in a shallow roasting pan or casserole and pat the skin dry with paper towels.
Mix together the salt and pepper in a small dish; season the chicken on all sides, rubbing over the skin into the cavity.
Poke about a dozen holes in the lemon with a fork or a skewer and place in the cavity. Tuck the herbs and/or garlic in with the lemon, if using, and tie the legs together with a 12-inch-long piece of kitchen twine.
Arrange the chicken breast side up and roast for 25 minutes. Turn the chicken over on its side and roast an additional 25 minutes.
Raise the oven temperature to 425 degrees. Roast 10 more minutes, or until the skin is golden and juices run clear from the thigh when pierced with a fork.
Remove from the oven and let rest 10 minutes before slicing or carving. Save the juices that run out and serve with the chicken.
To roast this chicken in an outdoor grill, prepare grill for indirect cooking and heat to medium-high. Place chicken directly on the grill rack and roast as described.