I came home to find a chicken, a lemon, and some garlic waiting for me. There was also some "lemon thyme" in a bag.
I dug around for inspiration ("What am I supposed to do with the thyme again?") and did this:
Wipe the thyme heavily (breaking bits off) on the chicken
Cut the lemon in quarters, squeeze most of the juice out, then shove the quarters into the chicken
Break off several cloves of garlic, peel (etc), then jam about six of them in little holes in the chicken, under the skin
Shove a giant clove of somewhat squished garlic in the chicken
Stuff half of the bunch of thyme in behind the lemons and jam another handful in the neck
Crumble some sea salt on the chicken
Heat honey in a pan, add the lemon juice, mix together and pour over the chicken, now sitting in a roasting pan (in my case an Emile Henri casserole dish)
Bake at 350/375 until thigh measures 175 (180 C for the oven, and I cooked with the fan on)
Conclusion: delicious. The honey glaze carmelized and made it all just perfect, and it looked fantastic. (Pan drippings went mostly black so there was no gravy to speak of, but I did make a bit more of the honey/lemon sauce and thinned it with the juice that came out of the bird while it was sitting on the platter.) I even pulled the wings off and ate them - they'd been soaking in the honey/lemon stuff for a long time and picked up OH! the best flavor.
Man, I sure wish I could have irrationalrobot and wordknitter for this sometime.