From Virginia Wiedemann:  "This is just about the best baked chicken you ever ate.  This recipe came from 'Essentials of Classic Italian Cooking ' by Marcella Hazan, and I firmly believe that this is one of the best cookbooks ever. All of her recipes are simply wonderful! "

Simply Stuffed Chicken

1 whole (cleaned, of course) chicken
Chef's Salt
freshly ground pepper
2 small lemons

Preheat oven to 350° F.

Sprinkle chicken inside and outside with Chef's Salt (or regular salt) and freshly ground pepper.  Puncture lemons in about 20 places with a sharp fork.  Put lemons inside the cavity; sew it up and bake it covered for 45 minutes to one hour, till done.

"That's all!  You can make two of these at once: eat one "as is", and save one for a recipe that calls for cooked chicken.  Delicious!!!"