Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs inside the chicken cavity; tie legs together with kitchen string if desired. Save the remaining lemon for another use.
Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken.
Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°, basting occasionally with drippings, 2 to 2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.)
Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.
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