Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage
leaves and lemon slices under skin. Truss
the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken
in liquid and let sit in cooler for 12 hours.
Preheat oven to 375 degrees F.
Place chicken on roasting rack
in oven and brush with olive oil
. Bake for about 45 to 50 minutes or until juices run clear.