Preheat oven to 350deg F.
Sprinkle chicken with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt.
On work surface, roll lemons, pressing down slightly with heel of your hand, (go easy since I know you weight train, press lightly) until softened.
With skewer or toothpick, pierce each lemon 15 times about 1" deep. Sprinkle chicken evenly with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.
Place chicken, breast-side up, onto rack in large roasting pan; roast 30 minutes – 1 hour until chicken is cooked through and juices run clear when pierced with fork
Remove from oven; let stand 10 minutes. Remove and discard skin from chicken and lemons, garlic and thyme
Nutrition: Per Serving
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