Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), cleaned
  • 2 tablespoons olive oil (30 mL)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 1 teaspoon garlic powder (4 g)
  • 1 teaspoon dried thyme (1 g)
  • Zest of 1 lemon
  • 1/2 cup fresh lemon juice (120 mL, about 3-4 lemons)
  • 1/3 cup honey (113 g)
  • 1 tablespoon soy sauce (15 mL)
  • 1 tablespoon unsalted butter (14 g)
  • 1 tablespoon cornstarch (8 g) mixed with 2 tablespoons cold water (30 mL)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels and rub all sides of the chicken with olive oil, salt, pepper, garlic powder, thyme, and lemon zest.
  3. Let the chicken marinate at room temperature for 1 hour or refrigerate overnight for better flavor.
  4. Place the chicken breast-side up in the roasting pan and roast for 1 hour to 1 hour and 15 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste halfway through cooking.
  5. In a saucepan, combine lemon juice, honey, and soy sauce. Bring to a simmer, then stir in the butter and dissolve cornstarch in cold water to add for thickening.
  6. Once the chicken is done, let it rest for 10 minutes before carving. Drizzle with sweet lemon sauce and serve.