HONEY GLAZED LEMON CHICKEN

By gaster16

Ingredients

• 1 6-7 lb. roasting chickens rinsed and patted dry
• 1-1/4 cups fresh lemon juice
• Coarse Kosher salt
• Freshly ground black pepper
• 1/4 cup honey heated until pourable

Preparation

Step 1

Place chicken in heavy-duty resealable plastic bag. Add lemon juice to chicken. Seal bags turn chicken to coat. Refrigerate at least 6 hours and up to 1 day, turning bag occasionally. Preheat oven to 450 degrees. Drain chicken, pat dry, Sprinkle with salt and pepper. Place chicken breast side down on racks in large roasting pan. Roast 14 minutes. Reduce oven temperature to 375. Roast 45 minutes. Turn chicken breast side up. Brush all over with honey. Continue to roast until cooked through ahd deep brown, basing with any juices in pan and crushing with honey occasionally, about 55 minutes longer. 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.