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Add a photoServings: 6
Ingredients
- 1 lrg Lemon
- 4 lb Roasting chicken Pepper
- 1/2 c. Liquid honey
- 1 Tbsp. Fresh basil, minced or possibly 1 ts dry
- 1/2 tsp Salt
- 1/2 tsp Pepper
Directions
- Grate rind of lemon to make 2 ts; halve lemon and squeeze to make 1/4 c. 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 flavour in, gently separate some of the skin from the breast and tuck thin slices of lemon in between before roasting; throw away before carving.
- Roast in 325F 160C oven, basting occasionally, for 1-3/4 hrs.
- Tip: To calculate roasting time for a different size chicken, roast in 325F 160c oven for 20-30 min per lb..
- Sauce: Stir together honey and reserved lemon juice; brush 2 tb over chicken. Set remaining honey mix aside.
- Roast chicken for about 20 min longer or possibly till juices run clear when thigh is pierced and meat thermometer registers 185F 85C. Transfer to platter; tent with foil and let stand for 10 min.
- Meanwhile, skim fat from pan juices; whisk in reserved honey mix, lemon rind, basil, salt and pepper. Bring to boil; boil, stirring occasionally, for 5 min or possibly till thickened slightly. Serve with chicken.
- good source iron.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 25mg | 1% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 23.33g | 16% |
| Protein 0.17g | 0% |
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