Wednesday, July 22, 2009

Honey Mustard Roast Chicken

1 (3-lb.) whole chicken
1/2 c. honey
1/4 c. spicy brown mustard
1/3 of a large onion, diced
2 cloves garlic, diced
2 Tblsp. (heaping) butter or margarine
salt & pepper to taste

In a small sauce pan combine honey, mustard, onion, garlic, butter, salt & pepper. Over low heat, allow butter to melt. Stir often.

Remove insides of chicken and rinse well. Pat dry and place into a roasting pan.

Pour melted honey mixture into the cavity of the chicken until 1/2 full. Lay chicken breast side up in roasting dish and using a basting brush, cover chicken completely with remaining sauce.

Place lid or foil over pan and cook in a preheated 325* oven for about an hour. Remove lid or foil and allow to cook for 15-20 minutes longer or until golden and juices run clear.

Allow chicken to sit for about 15 minutes before carving.

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