05Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
06Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
07Rub the butter under the skin of the breast meat.
08Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
09Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
10Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
11Let the chicken rest in the roasting pan for 15 minutes.
12Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
13Pour the pan juices into a bowl and skin the fat from the surface.
14Strain the juice into a small saucepan and keep warm over low heat.
15Carve the chicken and serve with the pan juices.