Tarragon Chicken	Print this Recipe

1 3-lb. whole chicken
1/2 c. Burleson's Pure Honey
1/4 c. lemon juice
1 clove garlic, minced
2 Tbs. fresh tarragon, minced
1 tsp. grated lemon peel
1/2 tsp. salt
1/8 tsp. pepper

Combine honey, lemon juice, garlic, tarragon, lemon zest, salt and pepper. Rub mixture onto chicken, carefully rubbing it under chicken skin as possible. Place chicken on a rack in shallow roasting pan and cook at 325 degrees fahrenheit for 30 minutes. Brush entire surface of chicken again with honey mixture. Roast an additional 20-30 minutes more, or until leg bone moves freely and juices run clear, basting every 10 minutes. Allow to stand 10 minutes before carving. Makes 4 servings. Serving suggestion: Remove excess fat from pan and deglaze pan drippings with 3/4 c. water. Pour into a small saucepan and boil 1 minute. Add 2 Tbs. of white or red wine, salt and pepper to taste, and continue to boil mixture until slightly thickened. Serve over carved chicken.