HONEY BUTTER BAKED CHICKEN

1 (3-31/2 lb) whole 1 lemon, zested

chicken, rinsed and patted dry 1 T lemon juice

1 T kosher salt 1 T room temperature unsalted

1/2 tsp fresh cracked black butter

pepper 1 T fresh thyme leaves

6 T honey

Preheat the oven to 400°. Arrange a rack inside a large roasting pan

and set aside.. Season the chicken both inide and out with the kosher salt and

black pepper. In a small bowl combine the honey, lemon zest, juice and butter.

Place the chicken on a rack in the roasting pan. breast side up and roast until

lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey

mixture over the chicken, as well as sprinkling half the thyme over the chicken

and return the chicken to the oven. Continue to cook another 30 minutess, or until

an instant - read thermometer inserted in the thickest part of the thigh registers

180°. Remove the chicken from the oven and brush the remaining honey blend and

sprinkle the remaining tthyme over the chicken. Remove chicken from the oven and

transfer to a platter or cutting board to rest for 10 minutes before carving.