- 1 roasting chicken (rinsed and patted dry)
- 1 1/4 cups fresh lemon juice ((from about 6 large lemons))
- sea salt
- freshly ground pepper
- 2 sprigs fresh thyme
- 1/4 cup Beechworth Honey
- Marinate the chicken in the lemon juice and honey in a large bowl.Refrigerate the chicken for several hours overnight turning occasionally so that the chicken stays well covered with the lemon juice.Preheat oven to 220ºC.Drain the chicken from the marinade and pat dry with paper towels.Sprinkle the exterior of the chicken and the cavity generously with salt and pepper. Place thyme sprigs into the cavity and place chicken breast side down on a rack in a roasting pan.Roast for 15 minutes at 220ºC, then reduce the oven temperature to 190ºC and roast for 45 minutes more.
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