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Preheat oven to 180C/170C fan/gas mark 4.
Remove excess fat from around the opening to the cavity of the chicken. Season well inside.
Dry the skin with paper towels to prevent it sticking to the roasting tin.
Roll the lemons under your palm on the work surface to soften them.
Prick each lemon all over with a skewer and put them inside the bird, closing the cavity using cocktail sticks.
Tie the legs together, but not tightly.
Season all over the outside of the bird.
Put the bird into a roasting tin or ovenproof dish, breast-side down.
Roast for 30 minutes, then turn the bird over, breast uppermost.
Roast for another 15 minutes, then turn the heat up to 200C/180C fan/gas mark 6 and roast for a further 15 minutes.
Pierce the bird between the leg and body to check juices run clear.
Serve whole, carving at the table, and spooning the lemony cooking juices over each helping.