Sprinkle the chicken with flaky salt a few hours before cooking.
Lay the chicken on a bed of leeks in a cast iron pan.
Season with lemon juice, pepper, and spices.
Stuff the cavity with halved lemons and fresh herbs.
Roast in the oven at 500°F (or at least 475°F) for 15-20 minutes before reducing the temperature to 375°F.
Continue roasting for a total of 45-60 minutes, until the chicken is cooked.
Let the chicken rest for 10-20 minutes before carving and serving with the roasted leeks.
