Mother's Lemon-Baked Chicken

Preheat oven to 325°F.

Pat chicken dry and place in a roasting pan. 

In a bowl, combine lemon juice and butter. (After squeezing juice out of lemons, place in chicken cavity.) Baste chicken with a few tablespoons of lemon-butter mixture. 

In a separate bowl, combine salt and cinnamon. Sprinkle over chicken and inside the cavity. Bake for 1 hour and 45 minutes, continuing to baste with remaining lemon-butter mixture every half hour until mixture is gone. Chicken is done when internal temperature reaches 165°F on a meat thermometer.