preheat the oven on 425f (gas mark 7)
Start by grating the three lemons in order to extract the zest.
Add the garlic, olive oil and chopped rosemary to the melted butter and stir.
Mix the pink salt and black pepper together and begin to apply the seasoning to the exterior of the chicken, be generous and really massage the salt and pepper into the skin. Be sure to work your way inside the cavity too.
Brush the butter inside and outside of the chicken.
Stuff the cavity with the garlic cloves, lemon(s) onion and rosemary.
Squeeze the juice of the lemon over the entire chicken.
Tie the legs together with a piece of roll up foil or string (most birds are sold tied, so reuse the string).
Place the big bird onto a foiled wrapped roasting tin.
Roast in the oven for an hour, about 45 minutes into the cooking process. Take the chicken out of the oven and baste thoroughly.
Return to oven and cook for a further 15 minutes.
Once cooked, set aside and serve with potatoes and vegetables.