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1
In a small bowl, combine salt and lemon juice.
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2
Loosen the skin of the chicken from the flesh.
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3
Rub mixture under the skin and in the cavity of the chicker.
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4
Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
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5
Preheat oven to 425F Rinse all of the salt off the chicken with cold water; pat dry wirh a paper towel.
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6
Set aside.
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7
I a small bowl, combine gremolata and softened butter.
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8
Rub two-thirds of the gremolata mixture under the chiken's skin; rub the rest on the outside.
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9
Stuff the cavity with the bay leaves and the quartered lemons.
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10
Place chicken in a large roasting pan, breast side up.
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11
Tuck the tips of the wings under the bottom of the bird.
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12
Transfer pan to oven.
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13
After 40 minutes, baste.
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14
If using lemon halves, Place in pan, cut side down.
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15
Cover chicken with a 14x18 piece of aluminum foil.
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16
Reduce heat to 375F.
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17
Cook, basting occasionally, until the skin is crisp and golden, 40-45 minutes more.
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18
The juices should run clear when the chicken is pierced; an instant read thermometer should register 170F in the deepest part of the thigh when done, Serve warm or at room temperature.
