Currant-Glazed Chicken

• 3 1/2 lbs broiler-fryer chickens, whole
• 4 garlic cloves, minced
• 2 tablespoons gingerroot, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup currant jelly
• 3 tablespoons honey
• 2 teaspoons lemon peel, finely shredded
• 2 teaspoons reduced sodium soy sauce

1. Preheat oven to 375u0b0F.
2. Rinse chicken; pat dry.
3. In a small bowl stir together garlic, gingerroot, salt and pepper. Rub on skin of chicken and inside the body cavity too.
4. Skewer neck skin to back. Tie legs together with string. Tuck wings under back. Prick skin with a fork.
5. Place chicken breast side up, on a rack in a shallow roasting pan.
6. Insert a meat thermometer into center of thigh muscle. Do not touch bone. Put chicken in oven to roast for 1 to 1 1/2 hours.
7. Meanwhile, in a small saucepan, combine jelly, honey, lemon peel and soy sauce. Cook and stir until jelly melts.
8. Brush chicken with about 1/4 of the jelly mixture during the last 10 minutes of roasting.
9. Chicken is done when thermometer reads 180u0b0F and drumsticks more easily in their sockets. Remove chicken from oven and let stand covered in foil for 10 minutes.
10. Serve remaining jelly mixture warm with chicken.

garlic, gingerroot, salt, pepper, currant jelly, honey, lemon peel, soy sauce

Taken from www.food.com/recipe/currant-glazed-chicken-159650 (may not work)