1 young chicken (2 1/2 lbs.)
Salt and fresh ground pepper
2 whole lemons

Wash chicken in cold water inside and out. Remove all bits of fat. Let chicken sit for 10 minutes allowing water to drain out. Dry with paper towels. Sprinkle chicken liberally with salt and pepper. roll lemons between palms to soften. Perforate each lemon in at least 20 places with a round toothpick.

Place both lemons in chicken's cavity. Close up opening with toothpicks. Tie legs together loosely with string, the chicken swells while it cooks, and the string is to keep the thighs from spreading and splitting skin. Put the chicken into a roasting pan breast facing down. Do not add any cooking fat. The bird is self-basting. Place in upper third of preheated 350 degree oven. After 15 minutes, turn the chicken breast facing up. Be careful not to break the skin. If it is kept intact, the chicken will swell like a balloon. Should it deflate it does not affect the flavor.

Cook for another 20 minutes. Turn heat up to 400 degrees and cook for 15 minutes. Do not turn again. Whether the chicken is all puffed up or not, it is a nice touch to bring it whole to the table and leave the lemons inside until it is carved and opened. Serve it with all the juices that run out. They are delicious. The lemons will be shrivelled up.