Hy-Vee Recipes and Ideas

Directions

1. Step1
   Remove neck and giblets from chicken. Rinse with water and pat completely dry with paper towels.
2. Step2
   Finely grate lemon rind, then squeeze lemon after cutting it in half into another small bowl to get about 2 tablespoons juice. Reserve lemon halves. Combine lemon zest, butter and 1 tablespoon honey, stirring until smooth. In another small bowl, combine 3 tablespoons honey, olive oil and reserved lemon juice until mixed thoroughly. Set aside.
3. Step3
   Put chicken, breast-side-up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one half of lemon butter on each breast, then rub skin from outside to spread evenly. Put remaining halves of lemon inside the cavity.
4. Step4
   Roast at 425 degrees for 30 minutes. Spread half the lemon juice mixture over chicken and roast for an additional 15 minutes. Spread remaining lemon juice mixture over chicken and continue to roast an additional 15 to 20 minutes or until internal temperature of breast reaches 165 degrees and thigh is 170 degrees. Tent with foil if skin becomes too dark.
5. Step5
   Allow to stand for 15 minutes before carving.