1 (3 1/2 - 4 lb.) frying chicken (giblets, fat, neck removed)
Salt
Freshly ground black pepper
2 whole lemons

Preheat oven to 350 degrees. Wash chicken inside and out, drain, pat dry with paper towels. Sprinkle salt and pepper inside and out rubbing in well. Rinse and dry lemons. Soften by rolling on counter. Pierce each lemon with a fork about 20 times. Place lemons in the cavity and close with truss or strings.

Place chicken in roasting pan, breast down in oven. After 15 minutes, turn chicken, being careful not to break the skin. Cook for 30 minutes longer, then turn oven to 400 degrees and roast an additional 20 minutes.

Let stand 10 minutes before carving. Serve with juice from the cavity spooned over each portion.