Preheat oven to 400°F

Slice 2 lemons and layer evenly on bottom of large roasting pan or baking dish. Drizzle with olive oil and top with fresh rosemary.**

Remove giblets from inside chicken. Rinse and pat chicken dry with paper towel. Place chicken on top of sliced lemons, breast side up.

Mix olive oil, juice of 1 lemon, salt, pepper and chicken seasoning. Pour mixture over chicken and rub in to ensure entire chicken is coated. Sprinkle with more salt and pepper.

Cut remaining 2 lemons into wedges and stuff inside chicken along with more rosemary.

Roast for 1-1½ hours. Until legs wiggle loosely, juices run clear and/or a thermometer reaches 165° in the thickest part of the thigh.

*cover chicken with foil towards the end if it begins to get too dark (optional)*

Slice and serve chicken. Drizzle a bit of the pan drippings over chicken.