Preparation 1. Preheat the oven to 450 F. Drizzle 2 tablespoons of the olive oil over a rimmed baking sheet. Arrange the lemon slices on the sheet to form a "rack" for the chicken. 2. In a small bowl, combine the lemon zest, thyme, rosemary and salt. 3. Sprinkle one-third of the salt rub on the flesh side of the chicken. Flip the chicken and rub the remaining salt mixture over and under the skin of the whole chicken. 4. Lay the chicken skin side up on the bed of lemons and drizzle with the remaining 2 tablespoons olive oil. 5. Roast for 40-45 minutes, basting every 15 minutes with the pan drippings, until golden-brown and an instant-read thermometer inserted in the thigh reads 160 F. 6. Transfer the chicken to a cutting board to rest for 10 minutes before carving. 7. Meanwhile, use a fork to mash the lemon pulp into the pan juices, discarding the rinds. Spoon the sauce over the chicken just before serving. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Giada De Laurentiis makes lemon chicken Play Video - 5:02 (currentTime)) { %> Your video begins in %"> Options English Off