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In a small bowl, combine the honey, lemon zest, lemon juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until thermometer inserted in the thickest part of the thigh registers 180 degrees. Remove the chicken from the oven and brush with the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
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