Honey Lemon Roast Chicken

1. Preheat oven to 350ºF.
2. Clean and dry chicken, sprinkle with salt and pepper.
3. Cut 2 lemons into wedges. Stuff cavity of chicken with lemon wedges and sprigs of rosemary and thyme.
4. Place chicken in a roasting pan, truss legs and add chicken stock to the bottom of the pan so the drippings don’t burn.
5. Combine honey, olive oil, juice from remaining lemon, and chopped fresh herbs in a small bowl.
6. Brush entire chicken with honey and lemon marinade and sprinkle with paprika.
7. Bake for 40 minutes then remove chicken and baste with remaining marinade. Bake for another 40 minutes or until an instant-read thermometer reads 165ºF when inserted in the thickest part of the thighs.