1tspGerman mustard or any grainy or stone-ground mustard
Zest and juice lemon. Stuff chicken cavity with leftover lemon pith and fresh thyme sprigs. In medium bowl, combine lemon zest and juice with remaining ingredients and pour over chicken in large bowl, pot, or leak-proof, sealable bag. Gently separate chicken skin from breast and legs without tearing, and scoop some of the marinade juices inside. Refrigerate for at least 1 hour, up to 12 hours.
Heat oven to 400 F on convection roast setting.
Place chicken in roasting pan and pour remaining marinade overtop. It should be elevated above juices to allow chicken to crisp. A metal rack that fits inside the roasting pan can be used. Roast for 30 minutes. Lower heat to 375 F and roast for 50 minutes longer, basting chicken every 20 minutes, until internal temperature reads 165 F and juices run clear. Loosely tuck a large piece of parchment paper over chicken during the last 30 to 60 minutes if overly brown.
Remove chicken from oven and let it rest for 10 minutes. Carve chicken and serve with sieved juices, or thicken juices with beer and cornstarch to make gravy.
Per serving: 191 calories; 12 g protein; 14 g total fat (4 g sat. fat); 3 g total carbohydrates (0 g sugars, 1 g fiber); 482 mg sodium