Honey Roast Chicken With Spring Peas And Shallots

• 1 3 1/2- to 4-lb. whole broiler-fryer chicken
• 2 Tbsp. butter, melted
• 1/2 tsp. each salt and black pepper
• 3/4 cup honey
• 2 Tbsp. fresh tarragon
• 1 cup peeled and sliced shallots
• 1 cup champagne, sparkling whine, or reduced-sodium chicken broth
• 1/2 cup chicken broth
• 1 1/2 cup fresh or frozen peas (optional)
• 1 small lemon, thinly sliced

1. 1. Preheat oven to 375F. Rinse chicken cavity; pat chicken dry with paper towels. Skewer neck skin to back; tie legs to tail. Place in a shallow roasting pan. Brush with butter' sprinkle with salt and pepper.
2. 2. Roas,uncovered, for 1 1/4 to 1 3/4 hours or until drumsticks move easily and chicken is no longer pint (180F). Brush with half the honey and sprinkle with half the tarragon. Roast 5 minutes longer or until honey forms a golden brown glaze.
3. 3. Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, broth, remaining honey, and frozen peas (if using). Simmer, uncovered, about 10 minutes, until juices thicken slightly and shallots are tender. Add frozen peas (if using) and lemon slices to pan, sprinkle with remaining tarragon, and top with additional honey, if desired.

chicken, butter, salt, honey, fresh tarragon, shallots, champagne, chicken broth, lemon

Taken from www.epicurious.com/recipes/member/views/honey-roast-chicken-with-spring-peas-and-shallots-51202371 (may not work)