This is chicken with a reputation. At least, it's made my reputation. The trick is to be generous with the spices and use the pickled lemons called for (but regular lemons are fine). The result is a spice crusted, lemon garlic chicken that is my go-to roast chicken for Friday nights, no matter what season. Saturating the skin with spices makes it crisp and reduces basting. Make sure you use coarse kosher salt - not regular salt. Superb hot or cold, this recipe is so good that I usually bake three small chickens which fly the coop fast. It ensures there's plenty of flavorful, seasoned chicken for chicken sandwiches the next day, on a fresh slab of challah. left!