Preparation

• Line a pan or plate with several paper towels and put the chicken in it. Refrigerate uncovered for 8 to 24 hours, changing the towels as needed so the chicken stays dry.
• Position a rack in the lower part of the oven and heat the oven to 425ºF. Rub the chicken cavity with the salt and cracked black pepper, and stuff it with the lemon, thyme, rosemary, and garlic.
• Truss the bird by passing a 4-foot string under the drumsticks’ knobs and crossing the string over the knobs to make an X. Pull both ends of the string down toward the tail and then back along the body, pulling tightly across the joint between the drumstick and thigh and toward the back, catching the wing under the string. Pull the string securely under the backbone at the neck. Knot the ends.
  
• 在重12英寸的煎锅中（我喜欢铸铁或铜）或不锈钢烤盘，用中火加热橄榄油。用室温黄油在整个鸡肉上擦拭鸡肉，然后用盐和胡椒粉将皮肤调味。当油热时，将鸡肉滑入鸡肉，向上乳房。烤直到皮肤变成金黄色，大约5分钟。将鸡肉放在一条腿上，大腿烧焦，直到深金黄色，大约7分钟。（大腿比乳房要慢的烤，所以再灼热有助于补偿。褐色的腿，大腿和乳房相同。将鸡胸肉的一面放置。
  
• Roast the chicken, basting every 10 minutes with the pan juices, until the thigh meat is 170ºF or the juices run clear, 45 to 50 minutes. If the chicken browns too quickly, lower the oven temperature to 400ºF. Transfer the chicken to a platter and tent with foil while you make the sauce.
• Tilt the pan so the juices collect in one corner and spoon off the fat that rises to the top, leaving the juices. Heat the pan on medium high and add the vinegar, wine, and honey. Stir and scrape the bottom of the pan and let the liquid reduce to about 1/3 cup, 8 to 10 minutes. Taste and season with salt and pepper.