Begin the recipe cutting the lemons into two parts (1), then take a juicer and squeeze them (2). Leave aside the juice in the same juicer (3).
Take the garlic, peel off it and place them on a cutting board (4), then cut into two parts for the lengthwise (5) and leave aside on a small plate (6).
Now transferred the lemon juice made previously in a soup plate (7) and pour in also two large tablespoon of extra virgin olive oil (8). After this season with salt at your liking (9).
Now add also the fresh ground black pepper (10) and started to mix well with a spoon (11). When all ingredients are blended leave the sauce in the plate (12).
Take a large round baking pan and line with aluminum foil (13), then place at the center the whole chicken (14) and sprinkle of lemon sauce on the meat, using a spoon, (15). Once done, turn the chicken in the other side.
Now sprinkle the sauce again in the inner part of the chicken (16), and with the palms of hands started to massage so as to cover completely the meat with the sauce also where you failed to arrive with the spoon (17). Turn the chicken and rub again the other side (18).
Turn back the chicken (19) and join the dried rosemary in the belly (20) and after the cloves of garlic that have previously divided in half (21). Turn back the chicken.
Bake in preheated oven at 150°C degrees for about an hour (22) in total, but, when you reach thirty minutes, take out and with a fork and turn the chicken on the other side (23). Bake again the meat (24) and let it finish cooking.
Take out from the oven and place the meat on a cutting board (25), then with a big knife, divide the chicken into two parts (26) and then in four (27). Serve the chicken roast with lemon very hot, accompanied by the good young red wine.