Lemon Chicken

Rinse roasting hen and pat dry. Rinse thyme, shake dry, set aside a few sprigs for garnish.

Rinse 1 lemon with hot water and pat dry. Finely grate peel. Mix half of lemon zest in a bowl with 1 tablespoon oil and salt and pepper. Rub roasting hen with lemon zest mixture. Fill roasting hen with thyme. Tie legs together with kitchen twine and fold wings onto backs.

Cut remaining lemon into slices.

Place the prepared roasting hen in an ovenproof dish, add lemon slices and bake in a preheated oven at 200°C (approximately 400°F) for about 45 minutes. roast. During the cooking time, occasionally baste with roasting juices. 

Remove roasting hen from the oven. Mix honey in a bowl with sherry, remaining lemon zest and 1 teaspoon oil. Brush roasting hen with honey mixture and cook breast side up in the preheated 250°C (approximately 500°F) oven for about 5 minutes until crispy.