Method

Soak both halves of clay baker in water for 20 minutes; drain and pat dry.

In bottom of baker, arrange onion slices in single layer. Arrange potatoes, carrots and garlic around sides, leaving centre of onions uncovered. Sprinkle half each of the salt and pepper over vegetables.

Remove giblets and neck from chicken. Rinse and pat dry chicken inside and out; stuff cavity with lemon. Tie legs together with string; tuck wings under back. Place, breast side up, over onions in baker.

In small bowl, combine vinegar, soy sauce and honey; pour over chicken. Sprinkle with thyme and remaining salt and pepper.

Place in middle of oven; turn on oven to 400°F (200°C). Roast for at least 2 hours or until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F (85°C).