Honey Glazed Chicken

5 pounds fresh chicken, Roaster
1 large onion, quartered
2 cups chopped celery
3 tablespoons olive oil
1/4 cup honey or dark corn syrup
1/4 cup margarine or butter, melted
3 1/2 tablespoons fresh Herbes de Provence, or 1 Tbsp. dried
black pepper to taste

Preheat oven to 475F. Arrange a V-rack for holding chicken in roasting pan. Add 1 inch of water to pan.

Rinse and pat dry chicken. Insert onions and celery in cavity of chicken and place on rack breast side down. Add additional water to bottom of pan if needed.

Brush entire surface with olive oil and roast for 20 minutes.

Turn chicken over with breast-side up and cook for an additional 20 minutes.

Reduce temperature to 350F and roast for an additional 1 to 1 1/2 hours or until meat is opaque and no longer pink in the thickest part.

Combine honey and butter and baste chicken, sprinkling with Herbes de Provence and pepper during the last 20-30 minutes of cooking time.

Serving Suggestion:
Serve with baked acorn squash halves, creamy coleslaw, steamed sugar snaps and corn muffins, if desired.

Yield: 6 servings
Source: ConAgra Foods