Prepare the the marinade several days in advance to allow the herbs and garlic to infuse the oil. Combine:
Zest of 3 lemons
2/3 cup of lemon juice (approximately 3 lemons)
3/8 tsp of pepper
1/2 head of garlic, crushed
1 tablespoon of dried herbs (Herbs de Provence, rosemary, or the classic parsley, sage, rosemary, and thyme)
in a Mason jar. This is enough for one chicken.
On the night before or the morning of:
Flatten a 7 pound chicken
Coarse, kosher, or sea salt.
Place the bird in a large baking dish and pour the marinade over the bird. Marinate for up to 24 hours, turning occasionally. If you start the marinade the night before you should cover and put it in the refrigerator. If it is the day of you can do it at room temperature.