4 Tbs. olive oil 3 large lemons, zested and sliced 2 tsp. chopped fresh thyme leaves 1 tsp. chopped fresh rosemary leaves 2½ tsp. kosher salt 1 chicken (about 3½ pounds), backbone and breastbone removed Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil over a rimmed baking sheet. Arrange the lemon slices on the sheet to form a “rack” for the chicken. In a small bowl, combine the lemon zest, thyme, rosemary, and salt. Sprinkle one-third of the salt rub on the flesh side of the chicken. Flip the chicken and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken skin side up on the bed of lemons and drizzle with the remaining 2 tablespoons olive oil. Roast for 40 to 45 minutes, basting every 15 minutes with the pan drippings, until golden brown and an instant-read thermometer inserted in the thigh reads 160°F. Transfer the chicken to a cutting board to rest for 10 minutes before carving. Meanwhile, use a fork to mash the lemon pulp into the pan juices, discarding the rinds. Spoon the sauce over the chicken just before serving. Serves 2 – 4.