Roast Chicken with honey and lemon

1 small organic free-range chicken (may even be a poussin)
¼ cup honey
Juice of 1 lemon
1 tbsp EVOO
Fresh lemon thyme
Sea salt and pepper

Place the chicken on a rack in a roasting dish. Pour over a mixture of the honey, lemon and EVOO. Sprinkle with lemon thyme and season with salt and pepper. Roast the chicken in an oven at 180 degrees celcius, basting regularly, until cooked through (about an hour for a smallish chicken, more for bigger, less for a poussin!). [Hint: test the bird by piericing with a metal skewer – it’s cooked if the juices run clear.]

Serve with rocket and pear salad and a white sourdough loaf. Serves 2.