Crispy Parmesan Roast Chicken with Lemon

Ingredients

• 2 small lemons
• Kosher salt and freshly ground black pepper
• 2 tsp. chopped fresh rosemary, plus 4 rosemary sprigs
• 2 tsp. red pepper flakes (optional)
• 1 chicken, about 3 lb. (1.5 kg)
• 4 cups (32 fl. oz./1 l) chicken stock
• Extra-virgin olive oil for drizzling
• 1/3 cup (1 1/4 oz./40 g) finely grated Parmesan cheese

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