Pre-heat your oven to 400F. Pre-heat an oven proof skillet or small roasting pan.
Rub the chicken with olive oil and season with salt and pepper.
Roast, basting once or twice with accumulated fat, until the chicken reaches an internal temperature of 165F for white meat and 175F for dark meat.
Remove the chicken from the roasting pan and set aside.
Spoon off clear fat. Place the skillet over medium heat.
Add the lemon juice and stir to dissolve any browned bits in the pan. Reduce slightly. Those brown bits are going to make the sauce incredible.
Stir in the chicken stock and simmer briskly until reduced by half.
Add the capers.
Carve the chicken, spooning the sauce around it, and serve.