Honey Lemon Roast Chicken

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   1.

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   Preheat oven to 350 degrees F. 2.

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   Clean and dry chicken, sprinkle with salt and pepper.

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   3.

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   Cut 2 lemons into wedges.

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   Stuff cavity of chicken with lemon wedges and sprigs of rosemary and thyme.

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   4.

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   Place chicken in a roasting pan, truss legs and add chicken stock to the bottom of the pan so the drippings dont burn.

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   5.

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    Combine honey, olive oil, juice from remaining lemon, and chopped fresh herbs in a small bowl.

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    6.

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    Brush entire chicken with honey and lemon marinade and sprinkle with paprika.

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    7.

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    Bake for 40 minutes then remove chicken and baste with remaining marinade.

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    Bake for another 40 minutes or until an instant-read thermometer reads 165 degrees F when inserted in the thickest part of the thighs.

* Per serving · 4 servings · Values may vary.

No additional tips available.