Season the chicken with salt and pepper all over and place in the fridge on a plate uncovered overnight.
Pre heat the oven with the baking tray inside to 240°C fan forced.
Toss the potatoes in a bowl with either a splash of oil, lard or duck fat and then lay in the base of your pre heated baking tray. Squeeze over a little lemon juice and throw the lemons in with them. Place the chicken on a roasting rack in the same tray and roast for 20 minutes.
Reduce the heat to 200°C and cook a further 30 mins, or until the juices run clear when you poke a skewer in the thigh.
Allow chicken to rest in a warm place for 20 minutes before carving.
Try and buy an organic chicken so you can use the bones to make your own chicken stock/bone broth.