Honey Lemon Chicken

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (3 1/2 lb) broiler-fryer chickens
• 1/3 cup fresh lemon juice (reserve lemon shell)
• 2 lemons, zest of
• 1/4 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon melted brummel and brown spread (yogurt margarine)
• 3 tablespoons brummel and brown spread, softened at room temperature (yogurt margarine)
• 1/3 cup honey
• 1/2 tablespoon low sodium soy sauce
• 3 tablespoons all-purpose flour

Recipe

• 1 wash the chicken well inside and out under cool running water. pat dry with paper towels.
• 2 rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper.
• 3 place the reserved lemon shell inside the chicken cavity.
• 4 place the chicken inside the prepared clay roaster and brush with the melted butter.
• 5 cover the roaster and transfer to a cold oven. set the oven temperature to 400 degrees f and cook for 45 minutes.
• 6 combine the remaining lemon juice, zest , honey, and soy sauce in a small saucepan and cook over medium heat until heated through.
• 7 in a small bowl, make a paste from the remaining 3 tablespoons of butter and the flour.
• 8 whisk the butter-flour mixture into the melted honey-lemon-butter mixture. continue to cook until the sauce has thickened slightly.
• 9 remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas.
• 10 cover the roaster and return the chicken to the oven for 20 minutes.
• 11 remove cover and cook 25 minutes, basting every 5 minutes with the drippings or until it is cooked through and very tender.
• 12 transfer the chicken to a platter or carving board, cut into pieces and serve immediately. transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.