Roast Chicken With A Honey-lemon Baste

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (3 lb) whole chickens
• 6 tablespoons lemon juice, freshly squeezed
• 6 tablespoons honey
• 2 tablespoons tangy grainy mustard
• 2 tablespoons fresh rosemary, chopped
• salt, see directions

Recipe

• 1 heat oven to 350 deg f/180 deg celsius.
• 2 use a plump chicken, and remove any loose fat. keep whole.
• 3 mix the lemon juice, honey and mustard in a small bowl, heat slightly in a microwave, then whisk to mix.
• 4 add the chopped rosemary to the basting sauce.
• 5 *use a high quality, tangy and grainy mustard.
• 6 put the chicken in an oven dish into which it will fit fairly snugly.
• 7 using a brush, brush the chicken all over, under the wings, along the sides, with the marinade. the leftover marinade goes into the cavity -- turn the chicken round to spread it.
• 8 now sprinkle chicken all over and in cavity with a seasoning salt of your choice. (i use a sea salt to which fine dried herbs have been added).
• 9 don't add any water or oil, as the chicken is just fine as it is, as long as it's not a thin, blue-tinged bird!
• 10 cover chicken lightly -- don't tuck in -- with foil, as the marinade burns easily. put into oven.
• 11 take off the foil after 45 minutes, and let the chicken brown well. don't let it burn.
• 12 depending on weight chicken is done in 1 1/4 - 1 1/2 hours.
• 13 serve with baby potatoes in the skin and vegetables of your choice, plus a mixed green salad.