This recipe originally came from Allrecipes.com. I reduced the amount of the honey because it was too sweet for my family. If you wish to try the original use 1 c. honey. BEGIN 1 DAY AHEAD One (3-4#) Whole Chicken 1 T Salt 2 Lg. Naval Oranges, zested then juiced* 1 c. TOTAL Orange Juice […]

This recipe originally came from Allrecipes.com. I reduced the amount of the honey because it was too sweet for my family. If you wish to try the original use 1 c. honey.

BEGIN 1 DAY AHEAD

One (3-4#) Whole Chicken
1 T Salt
2 Lg. Naval Oranges, zested then juiced*
1 c. TOTAL Orange Juice with Pulp*
1/2 c. Honey
1 stick Unsalted Butter, room temperature
7 sprigs Fresh Rosemary, minced
2-4 cloves Garlic, minced – optional
Fresh Ground Black Pepper, to taste
Cornstarch
Cooked Rice

Remove the giblet bag from the cavity of the chicken.
Remove the backbone of the chicken by cutting down either side of it.
Save the back bone & giblets for stock if desired.
There is a small bone @ the base of the backbone by the neck.
Remove it.
Cut the chicken into 4 pieces: breast with wing (2) & thigh with drum (2)
Dry the chicken pieces with paper towel.
Season the chicken with salt & place in a single layer in a large baking dish.
Whisk together all remaining ingredients except pepper, cornstarch & rice.
Pour over chicken & turn to coat (make sure chicken is skin side down).
Cover & refrigerate overnight.
Remove from fridge 45 minutes prior to cooking.
Preheat oven to 400°.
Turn chicken pieces over so they are skin side up.
Season with fresh cracked pepper to taste.
Roast uncovered for 40 minutes.
Reduce heat to 350°, cover tightly with foil & bake another 80 minutes.
Remove foil & check temperature in the thickest part of the breast with meat thermometer (it should read 165° F).
If a darker skin is desired, broil on HI 4” from heat until golden & crispy.
Strain the pan juices into a sauce pan & turn the heat to medium high.
Make a cornstarch “slurry” with water & whisk into juices to make a sauce for rice.