Preheat the oven to 180 °C / 355 °F. Quarter the onions and halve the carrots. Grease a large stainless steel skillet (or any other baking dish) with olive oil. Add the onions, carrots and cloves of garlic to the skillet. Pat dry the chicken, using paper towels, season with salt and black pepper and place it over the vegetables. Put half of the lemon inside the chicken’s cavity. Don't truss the chicken. Add the sage leaves and place in the oven.
Roast the chicken 20 minutes, then lower the heat to 140 °C / 285 °F and roast for another 20 - 25 minutes per 500g / 17 oz. of the chicken in our case bake first roast the chicken for 20 minutes and then of another hour and 10 minutes.
Prepare the glaze. Add the black chai to the boiling water and set aside for 5 minutes. Place over low heat, add the honey and let it dissolve. Stir occasionally. Remove from the heat. Fifteen minutes before our chicken is roasted brush it with the black chai glaze. And then glaze it two more times, every 5 minutes. Serve with the sauce and vegetables.