Shelly's Recipe

HONEY GLAZED LEMON ROAST CHICKEN

Category: Chicken

1 (6 1/2 to 7 lb) roasting chicken, rinsed, patted dry
1 1/4 cups fresh lemon juice (from about 6 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/4 cup honey, heated until pour able

Place the chicken in heavy-duty resealable plastic bag. Add the lemon juice to the bag and seal. Turn the chicken to coat. Place bag in a large bowl, so that if it leaks it will leak into the bowl. Refrigerate several hours to overnight, turning the bag occasionally.

Preheat oven to 450. Drain chicken; pat dry. Sprinkle generously with salt and pepper. Place chicken breast side down, on a rack in a large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.

Turn chicken breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes).

The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chicken with pan juices. Serves 4.