1. Position an oven rack in the upper third of the oven and preheat the oven to 200°C. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let it drain, cavity down, in a colander for 2 minutes.
2. Pat the chicken dry with paper towels (this is important for the crispy skin!). Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3. Prick 2 whole lemons with a fork three times each in three different places and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the bench with your palm before pricking to get the juices flowing.)
4. Put the chicken in the oven, lower the oven temperature to 175°C, and roast, uncovered, for 15 minutes.
5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 175°C takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken – this is the “marry me juice.” Garnish with fresh herbs and lemon slices.