1Heat oven to 375°F. Squeeze 1 lemon to yield 1/4 cup juice; reserve remaining 2 lemon halves. In small bowl, combine lemon juice and all remaining ingredients except chicken; mix well.
2Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken. Pat dry inside and out with paper towels. Brush lemon mixture over chicken skin and inside cavity. Place chicken, breast side up, on rack in shallow roasting pan. Place reserved lemon halves inside chicken cavity.
3Bake at 375°F. for 1 1/4 to 1 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Let stand 5 to 10 minutes before serving.