Of all the baked and roasted lemon chicken recipes I remember throughout my life, one of my fondest came from grandmother’s cook and it has taken me a long time to remember exactly why. Roasting whole chicken, as I know it, means fiddling with it constantly, basting several times, turning and flipping to even out the browning process and a diligent watch in keeping the breast meat moist while the thigh cooks done. Annie Bell, who I could write a book about, was a real character, always wearing her wig slightly crooked and always full of tomfoolery, doing nonsense pranks all the time, but when it came time to cook chicken, she was no fool. I remember her cooking a whole bird in a heavy cast iron skillet, maybe a shallow Dutch oven without the lid, and it being the best roasted chicken ever…you understand what I’m saying? Now, that’s a pretty strong statement and I’ll explain.