The best roast chicken and gravy you will ever eat. Untie the legs. Take 3 lemons. Cut them in half. Squeeze some lemon juice over the bird. Stuff the cavity with the lemons. Rub the bird with a handful of olive oil and a big pinch of salt. Into a hot oven around 200 degrees. Leave bird uncovered. Cook until the legs relax open, around an hour and 40 mins. Skin should be nice and brown and crispy. Lift bird out of the tray, pull all the lemons out and leave in the tray. 1/2