simple roast chicken

1 ~3-pound whole chicken
1 lemon, cut in half
Kosher salt and black pepper

STEP 1
Preheat the oven to 450. Pull the chicken out of the fridge 30 minutes before ready to cook so it comes close to room temperature. Rinse the chicken, then thoroughly dry with paper towels, including the cavity.

STEP 2
Place the chicken tightly inside a baking dish or roasting pan that will tightly fit the chicken. Generously coat the chickens with salt and pepper, including the inside of the cavity. Stuff the lemon halves in the cavity. Make sure the breast-side of the chicken is facing up and place the dish in the hot oven. Cook for 20 minutes.

STEP 3
Remove the chicken from the oven and turn it over so the breast-side is facing down. Baste the chicken with the juices that are in the pan, then return the pan to the oven and cook another 20 minutes. Flip the chicken over again, so the breast-side is facing up, and baste the chicken with the juices in the pan. Roast another 40 minutes, basting the chicken again at the 20-minute mark.

STEP 4
After a total of 60 minutes, the chicken should be done, but check and make sure the internal temperature is at least 165 and the juices are running clear (and not pink). Let the chicken rest for 15 minutes before carving. Use the carcass and leftover bones to make chicken stock.