Honey Lemon Roast Chicken

• 4 pounds Roasting Chicken
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Cracked Black Pepper
• 3 whole Lemons, Divided
• 4 Tablespoons Honey
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 Tablespoons Chopped Fresh Rosemary, Plus A Few Sprigs For Stuffing Chicken
• 1/2 Tablespoons Chopped Fresh Thyme, Plus A Few Sprigs For Stuffing Chicken
• 1/2 teaspoons Paprika

1. 1.
2. Preheat oven to 350 degrees F. 2.
3. Clean and dry chicken, sprinkle with salt and pepper.
4. 3.
5. Cut 2 lemons into wedges.
6. Stuff cavity of chicken with lemon wedges and sprigs of rosemary and thyme.
7. 4.
8. Place chicken in a roasting pan, truss legs and add chicken stock to the bottom of the pan so the drippings dont burn.
9. 5.
10. Combine honey, olive oil, juice from remaining lemon, and chopped fresh herbs in a small bowl.
11. 6.
12. Brush entire chicken with honey and lemon marinade and sprinkle with paprika.
13. 7.
14. Bake for 40 minutes then remove chicken and baste with remaining marinade.
15. Bake for another 40 minutes or until an instant-read thermometer reads 165 degrees F when inserted in the thickest part of the thighs.

chicken, salt, freshly cracked black pepper, lemons, honey, olive oil, fresh rosemary, fresh thyme, paprika

Taken from tastykitchen.com/recipes/main-courses/honey-lemon-roast-chicken/ (may not work)