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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. butter, room temperature 1 tbsp. finely grated lemon peel 3/4 tsp. salt, divided 1/2 tsp. pepper 3 1/2 pound whole chicken, rinsed and patted dry 1 head garlic, unpeeled, cut in half crosswise 1 fresh lemon, halved 1/4 cup honey 1 tbsp. olive oil
Directions
Preheat oven to 425 degrees. Stir together butter, lemon peel, 1/2 tsp. salt and pepper in a small bowl. Carefully pull the chicken skin away from the meat, being careful not to tear. Lift the skin slightly and rub the butter mixture all over the meat. Place the lemon and garlic halves inside the chicken cavity. Truss the chicken legs to seal the cavity. Place the chicken, breast side up, in a small roasting pan. Roast chicken 30 minutes. Meanwhile, whisk together the honey, lemon juice, olive oil and remaining 1/4 tsp. salt in a small bowl. Baste the chicken with pan juices then brush with half of the honey mixture. Roast chicken 10 minutes. Baste again with pan juices then brush with the remaining honey mixture. Continue roasting chicken about 20 minutes until temperature reaches 170 degrees. Transfer chicken to a cutting board and let stand 10 minutes before slicing and serving.
Serves 4 to 6.
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