Preheat the oven to 425 degrees.
Remove the Belcampo chicken from its bag and drain the liquid, pat dry – no need to rinse. Sprinkle the chicken inside and out with 1 tablespoon Kosher salt and fold the wings to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. Finally, turn the chicken onto its back, brush it with any cooking juices that have accumulated in the pan and continue to cook 10 minutes. It should be golden brown. If it’s not, keep it in the oven until it is!
Remove from the oven and let rest 30 minutes. Cut and serve with a dose of fresh lemon juice!
1 Belcampo chicken (3-4 lbs)
1 T salt
1 lemon, halved