Roast Lemon Chicken

Rinse and pat dry chicken.

Rinse 1 lemon in hot water, grate zest and combine half of lemon zest with 1 tablespoon of oil, season with salt and pepper and rub chicken with the mixture. Cut  remaining lemon and orange into slices and cover chicken with half of them.

Tie legs with blanched leeks and fold in wings. 

Arrange chicken in an ovenproof pan and roast in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Baste meat with cooking juices often. Arrange remaining lemon and orange slices around the chicken. 

Remove chicken from the oven. Whisk honey with sherry, remaining lemon zest and 1 tablespoon of oil. Baste chicken with the mixture and roast in preheated oven at 250°C (approximately 475°F) for about 5 minutes or until  crispy.