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1
Wash the chicken well inside and out under cool running water.
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2
Pat dry with paper towels.
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3
Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper.
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4
Place the reserved lemon shell inside the chicken cavity.
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5
Place the chicken inside the prepared clay roaster and brush with the melted butter.
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6
Cover the roaster and transfer to a cold oven.
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7
Set the oven temperature to 400 degrees F and cook for 45 minutes.
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8
Combine the remaining lemon juice, zest , honey, and soy sauce in a small saucepan and cook over medium heat until heated through.
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9
In a small bowl, make a paste from the remaining 3 tablespoons of butter and the flour.
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10
Whisk the butter-flour mixture into the melted honey-lemon-butter mixture.
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11
Continue to cook until the sauce has thickened slightly.
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12
Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas.
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13
Cover the roaster and return the chicken to the oven for 20 minutes.
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14
Remove cover and cook 25 minutes, basting every 5 minutes with the drippings or until it is cooked through and very tender.
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15
Transfer the chicken to a platter or carving board, cut into pieces and serve immediately.
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16
Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
