Preparation time: 10 minutes          Cook time: 45 minutes

1 (3 1/2 to 4-lbs./1.6 to 1.8kg.) whole chicken, butterflied*

2 tablespoons (30ml) canola or corn oil

2 tablespoons (30ml) butter

3/4 cup (175ml) minced shallots or green onions

Grated, peel and juice of 1 lemon and 1 orange

1 tablespoon (15ml) honey

Preheat oven to 500ºF/250ºC. Season the chicken on both sides with salt and pepper to taste. Make an incision in both of chicken’s thighs, tucking the legs in.

Heat oil in a large ovenproof skillet or iron dutch oven over medium heat. Place chicken skin side down, browning 3 to 5 minutes. Remove from heat, flipping chicken over to skin side up.

Place in oven. Bake 35 to 40 minutes, basting once after 20 minutes, until chicken is no longer pink and instant-read thermometer registers 185ºF/85ºC. Remove chicken to serving platter, covering loosely with aluminum foil.

Discard fat from skillet; place oven medium heat. Add butter and shallots, stirring until golden but not burned. Add lemon and orange peel and juices and honey; bring to a rolling boil. Remove from heat; inmediately spoon sauce over chicken.

Makes 4 servings.


* To butterfly chicken place breast side down; use heavy-duty kitchen shears to cut along both sides of backbone. discard backbone, turning over chicken over and opening like a book. Press gently to flatten it.




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