Preheat oven to 250 degrees F if you have a few hours or 450 if you're in a rush.
Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken. Or if you have a favorite spice such as montreal chicken seasoning or mesquite then shake it on.
Place foil over top of chicken.
Put about an inch of water in the casserole dish.
Let roast until cooked thoroughly. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). About 1 hour if you're at 450.
Take foil off and turn oven up to 500. Let that sucker brown and crisp-usually takes 15 minutes or so.
Carve and serve. Alternatively, you could just eat the breast meat (the only part I like) and save the rest for chicken noodle soup.