The reason I put the chicken (uncovered) in the fridge (for at least 4 hours but as long as 24) is the salt and lemon will help to dry out the skin. Keeping it uncovered insures no moisture gets trapped that would retard the "drying" process. Just before I put it in a hot (400 degree) oven I'm going to brush it with some melted, unsalted butter. This will make for a uniform, crisp skin - just what you look for in a perfect roast chicken.
Oh yeah - remember that whole zested lemon? I'm going to slice that in half and stuff the halves inside the cavity just before roasting.
I'm a cook. That's who I am at the very core of me. Yes, I'm a wife and mother and sister and friend and all those other titles we have for ourselves. But if you asked me WHO I AM at the pit of my soul - I'd say I'm a cook. An "in the kitchen, up to the elbows in food, recipes, pots and pans" cook. I love it - and I do it everyday.