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fresh - Roast Chicken w/Chilli Lemon Glaze

Source of Recipe

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fresh - Roast Chicken w/Chilli Lemon Glaze

4 pounds roasting chicken, skinless
2 tsp Olive oil
salt and pepper
1/4 C lemon juice
2 Tbl honey
1 Tbl chili powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground red pepper

Rinse chicken thoroughly, then remove and discard lumps of excess fat. Pat chicken dry. Rub bird all over with oil, then salt and pepper, both inside and out. Place chicken, breast-side up, on a roating rack in a roasting pan large enough to catch all drippings. If desired, pour 1/8 inch water into roating pan to minimize oven splatters. For crispiest skin, omit water. Bake chicken in a 450-degree oven until a meat thermometer inserted in the thickest part of the thigh registers 170-degrees, 35 to 40 minutes. Baste chicken with one-half of Chilli-Lemon Glaze (recipe follows). Reduce oven to 400-degrees and roast for another 5 minutes. Baste chicken with the other half of the glaze. Continue to roast until thermometer reaches 180-degrees, about 5 minutes more. Remove chicken from oven, and tip so that juices run into pan. Skim fat from the juices. Serve juices in a small bowl to spoon over chicken.

Chilli-Lemon Glaze
Combine honey, lemon juice and all the spices mixing well. Heat over low for 2 minutes. Use as glaze on chicken.

Serving Size : 6