Recipe: Honey Lemon Roasted Chicken

HONEY LEMON ROASTED CHICKEN

1 large lemon
1 (4 lb) roasting chicken
Ground black pepper
FOR THE SAUCE:
1/2 cup honey
1 tbsp chopped fresh basil (or 1 tsp dried)
1/2 tsp salt
1/2 tsp ground black pepper

Grate rind of lemon to make 2 teaspoons. Halve lemon and squeeze to make 1/4 cup juice. Reserve rind, juice and lemon shells.

Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out; place lemon shells in cavity. Sprinkle chicken lightly with pepper. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. (Tip: For more flavor in, gently separate some of the skin from the breast and tuck thin slices of lemon in between before roasting; discard before carving.)

Roast in 325 degree F oven, basting occasionally, for 1 3/4 hours. (Tip: To calculate roasting time for a different size chicken, roast in 325F oven for 20-30 minutes per pound.)

Stir together the honey and reserved lemon juice. Brush 2 tablespoons of the sauce over chicken. Set remaining honey mixture aside.

Roast chicken for about 20 minutes longer or until juices run clear when thigh is pierced and meat thermometer registers 185 degrees F. Transfer to platter; tent with foil and let stand for 10 minutes.

Meanwhile, skim fat from pan juices; whisk in reserved honey mixture, lemon rind, basil, salt and pepper. Bring to boil; boil, stirring occasionally, for 5 minutes or until thickened slightly. Serve with chicken.

Makes 6 servings
Adapted from source: Canadian Living magazine, February, 1995 in article by Donna Paris: Easy Recipes: It's a Honey of a Country