Wash your chicken and pat it dry with paper towels.
Combine the lemon juice, olive oil, salt, and pepper and stir them together well. If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well. If you're using cut-up chicken, put it in a large zip-lock bag, pour the marinade over the chicken and seal the bag.
Let the chicken marinade for at least an hour, or as long as a day.
At least 1 hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roast it in a 375 degree oven for about 1 hour. Either way, cook it until the juices run clear when it's pierced to the bone.
Recipe from the book "500 Low-carb Recipes" by Dana Carpender.