Categories: Meals

Ingredients

• 3/4 cup honey
• 1/3 cup olive oil
• 1/3 cup Dijon
• 1/4 cup lemon juice
• 3 tbsp. chicken seasoning
• 7 garlic cloves, minced
• 3-4 lbs. broiler/fryer chicken
• Vegetables:
• 1 1/2 lbs. baby red potatoes
• 1 lb. carrots, cut into 1-inch pieces
• 3 to 4 fresh rosemary sprigs
• 2 tbsp. olive oil
• 1 tsp chicken seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 medium lemon, sliced

Directions

1. In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.

2. Drain chicken, discarding marinade in bowl. Preheat oven to 450. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.

3. Roast 15 minutes. Meanwhile, in a bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350.

4. Roast until cooked through, 1 1/2 to 1 3/4 hours, adding the lemon slices during last 15 minutes of roasting and brushing occasionally with the reserved marinade. Cover loosely with foil if the chicken browns too quickly.

5. Remove chicken from oven. Let stand 15 minutes before carving; discard rosemary sprigs.

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