Roast Chicken with Lemons

Source: Essentials of Classic Italian Cooking by Marcella Hazan
adapted by
Lemon Up The Butt Chicken

3- to 4-pound roasting chicken  
fresh ground black pepper
2 small lemons  
2 to 3 cloves garlic (optional)
1-2 shallots (optional)

Preheat oven to 350 degrees F.

Rinse the chicken inside and out with cold water. Pat dry. Sprinkle generously with salt and pepper. Roll the lemon on the counter to soften it and then poke some holes in it with a fork or knife. Stuff the cavity with the garlic, shallots and the lemons. Place breast side up in a roasting pan or dish, and not a huge one, the chicken should fit nicely in the pan. Roast the chicken until the juices run clear.