Rub the goose all over with the cut half of a lemon. Use both sides to get it good and coated. Put the spent lemon halves inside the goose.
Sprinkle salt liberally all over the goose. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor.
Slice off the top of a head of garlic and place it inside the goose.
Place the goose breast side up on a rack in a roasting pan and into the oven.
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