The Best Roasted Lemon Chicken - cooking recipe

Ingredients

1 cup kosher salt or 1/2 cup table salt
2 quarts water
1 (3 1/2-4 lb) whole chickens
vegetable oil cooking spray
2 medium lemons (small will be fine as well)
6 medium garlic cloves, peeled and crushed
2 tablespoons melted butter
ground black pepper
1 3/4 cups canned chicken broth

Preparation

In a large bowl (enough to hold chicken plus two quarts water) disolve salt in water. Add chicken and submerge, covering with lid. I put a small domed lid over chicken before covering so that the whole chicken is under water. Refrigerate for 1 hour. After one hour remove chicken and pat dry with paper towel. Set aside and prepare rack.
Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack (can use another rack, but chicken must be above liquid, at least 2\") with cooking spray and set in flameproof roasting pan or lasagna pan.
Cut lemons lengthwise into quarters. Rub garlic in the cavity of the chicken. Add lemons, fit as many as you can without over stuffing. Thread long wooden or metal skewers through flaps to close cavity. Brush breast side up with butter and season GENEROUSLY with pepper. Then do other side. Place chicken breast side down in V-rack and roast chicken for another 40 minutes.
Remove roasting pan & chicken from oven and increase temperature to 450 degrees. Using 2 large wads of paper towels turn chicken over to breast side up. Add chicken broth to pan, place chicken back in oven and roast for another 35-40 minutes or until thermometer registers 165 to 170 degrees.
Once chicken has finished, \"remove lemons\", and let sit for at least 10 minutes before carving. Then carve and enjoy.