Cooking with honey can be problematic because it burns so easily. Wait until the chicken is almost done and then baste it with honey to give it wonderful flavor.
One 4 pound whole chicken
1 cup lemon juice
1 tablespoon extra virgin olive oil
Freshly ground black pepper
A few sprigs of fresh thyme
1/2 fresh lemon, cut into wedges
1/4 cup honey, heated to make it easier to brush
Rub the chicken with about two teaspoons of kosher salt, all around the surface of the chicken. Place the lemon juice and the whole chicken in a resealable plastic bag (like a large freezer bag). Seal the bag and move the lemon juice around to coat chicken. Place bagged chicken in a bowl in fridge for 2 hours or overnight.
Remove chicken from marinade and discard bag. Pat the chicken dry. Rub with olive oil, salt and pepper. Stuff cavity with lemon wedges and thyme.
Roast chicken for 20 minutes at 400 degrees. Lower heat to 350 degrees and roast 45 minutes.
Remove chicken from oven and use a pastry brush to coat the chicken with honey. Then roast for another 10 -15 minutes at 350 degrees. Breast should reach 160 degrees and thigh should reach 170 degrees. Brush the chicken with remaining honey one more time before removing from the oven.
Allow chicken to rest 15 minutes, tented with foil, before serving.