Preheat the oven to 450 degrees F (230 degrees C).

Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.

Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.