Roast Chicken With Lemony Gravy

Preparation:
Preheat oven to 350F/180C/gas 4. Cut one of the lemons into four pieces and place inside the chicken carcass. Squeeze the other lemon. Mix half the juice with the olive oil and rub into the chicken skin. Place in a roasting tin, and cook for 75-90 minutes, basting from time to time, until the skin is browned and the juices run clear when tested with a knife point. To make the gravy, melt the butter in a saucepan and stir in the flour. Cook for a couple of minutes, then gradually stir in the chicken stock and remaining lemon juice, stirring well to incorporate the liquid into the flour mixture to make a smooth sauce. Bring to the boil, stirring, and simmer for 2-3 minutes. Carve the chicken and serve with the lemony gravy.