When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her <a href="http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce">tomato sauce with butter and onion</a> was the clear favorite, this astonishingly simple roast chicken and her<a href="http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce"> Bolognese sauce</a> were close runners-up.
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3- to 4-pound chicken
Black pepper ground fresh from the mill
2 small lemons
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