3 tbsp honey

1 tbsp lemon juice

1 tsp grated lemon

6 tbsp butter at room temperature

1 tbsp Dijon mustard

1 tbsp chopped + 2 sprigs fresh rosemary

2 gloves garlic finely chopped

1/2 tsp sea salt

Preheat over to 350 degrees.  Combine honey, lemon juice and zest; reserve.  Combine butter, mustard, 1 tbsp chopped rosemary, garlic, and salt.  Reserve 2 tbs butter mixture.

Place chicken in roasting pan.  With fingers, carefully separate skin from chicken breast starting from the neck.  Insert the remaining butter mixture over the breast meat between the meat and skin.  Pat down to smooth when competed.  Place rosemary twigs inside the cavity of the chicken.  Truss the chicken if needed.

Roast chicken until meat thermometer inserted into thickest part of thigh registers 180 degrees and juices run clear when pierced with a fork, about one hour and 45 mins, brushing with reserved honey mixture during last ten mins.  Transfer to a serving platter and let the chicken rest for ten mins before cutting into.