This is a roast chicken with lemon recipe by
Marcella Hazan.  

I start with a 4-5 lb chicken, and used *very* little
salt, loads of freshly ground pepper and *one* huge lemon (rolled and
poked appropriately).  I follow the recipe, but increase roasting
times; I initially roast the bird belly-down for about 45 minutes at 350F,
then flip her, and roast her a good 40 minutes belly-up (also at
350). It will begin to brown nicely.  I crank the heat to 400F
and finish cooking her until she is nicely browned and the legs
*just* start to separate.  Let the bird sit 20 minutes before carving,

tented a bit with foil.  Now, let me preface what I am about to say
by saying that I generally do not like meat.  But DANG, this is one

awesome chicken!  The
breast meat is incredibly moist - the legs and thighs juicy and
flavorful.  I may never roast a chicken any other way, ever again.

For those are interested- here is the method/recipe:

http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm