Currant-Glazed Chicken

Ingredients

• 3 1/2 lbs broiler-fryer chickens, whole
• 4 garlic cloves, minced
• 2 tablespoons gingerroot, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup currant jelly
• 3 tablespoons honey
• 2 teaspoons lemon peel, finely shredded
• 2 teaspoons reduced sodium soy sauce

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Rinse chicken; pat dry.

3. 3

   In a small bowl stir together garlic, gingerroot, salt and pepper. Rub on skin of chicken and inside the body cavity too.

4. 4

   Skewer neck skin to back. Tie legs together with string. Tuck wings under back. Prick skin with a fork.

5. 5

   Place chicken breast side up, on a rack in a shallow roasting pan.

6. 6

   Insert a meat thermometer into center of thigh muscle. Do not touch bone. Put chicken in oven to roast for 1 to 1 1/2 hours.

7. 7

   Meanwhile, in a small saucepan, combine jelly, honey, lemon peel and soy sauce. Cook and stir until jelly melts.

8. 8

   Brush chicken with about 1/4 of the jelly mixture during the last 10 minutes of roasting.

9. 9

   Chicken is done when thermometer reads 180°F and drumsticks more easily in their sockets. Remove chicken from oven and let stand covered in foil for 10 minutes.

10. 10

    Serve remaining jelly mixture warm with chicken.