I usually tie the chicken with string, but you don’t have to. Zest the skin of the lemon and then squeeze the juice. If you don't have a lemon zester, any type of microplane grater or even a fine cheese grater will work. Mix marinade ingredients in measuring cup. Put chicken in large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated. Put in fridge and let chicken marinate all day while you’re at work. After work, preheat oven to 450F/220C, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work. Roast about 25 minutes, then turn breast side up and baste with pan juices. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and Instant-Read Meat Thermometer reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken. Let rest 10 minutes before carving.
