Juicy Butterflied Roasted Chicken

Prep: 10 Min. Cook Time: 45 Min.

1 Whole Chicken, Butterflied, 2 tbsp. Canola or Corn Oil, 2 tbsp. butter, 3/4 cup minced green onions, Grated peel and juice of 1 lemon and 1 orange. 1 tbsp. honey.

1. Preheat oven to 500F,. season the chicken on both sides with salt & pepper. Make an incision in both of chicken's thighs, tucking the legs in.

2. Heat Oil in large oven proof skillet. Place Chicken skin side down, browning 3 to 5 min., remove from heat, flipping chicken over to skin side up.

3. Place in oven. Bake 35 to 40 minutes, basting once after 20 minutes, until chicken is no longer pink and insant thermometer registers 185 degrees. Remove chicken to serving platter, cover with aluminum foil.

4. Discard fat from skillet, place over medium heat. Add butter, onions, or shallots, stirring until golden but not burned. Add lemon and orange peel and juices andhoney, bring to a rolling boil. Remove from heat; immediately spoon sauce over chicken. Then ENJOY!!! YUM! You'll love it!

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