Sicilian Lemon Chicken

Preheat the oven to 200°C (approximately 400°F).

Rinse the chicken, pat dry and gently loosen the skin around the neck.

Rinse one lemon in hot water and zest. Mix half of the lemon zest with the rosemary, mustard and butter. Season with salt and pepper. Slide the mixture under the skin of the chicken and spread evenly. Season with salt and pepper.

Tie the legs together with kitchen string and fold the wings onto the back.

Cut the remaining lemon into thin slices.

Place the chicken chest down in an ovenproof dish and roast for about 1 hour. Halfway through the cooking time, turn the chicken. Add the lemon slices and sprinkle with the cooking juices.

Remove the chicken from the oven. Mix the honey, sherry, remaining lemon zest and oil. Pour the mixture over the chicken and cook for about 5 minutes at 250°C (approximately 500°F), until crispy.