Honey Lemon Chicken

Weekly Recipe: 
NonWeekly
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Serves 4

1 whole chicken, 2 to 3 pounds

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon sea salt

3 lemons

2 medium onions

1 head garlic

Preheat the oven to 350 degrees. Rinse the chicken and pat dry. Place the chicken, breast side down, in a 13 by 9-inch baking dish. Drizzle the chicken with the olive oil and honey, sprinkle with sea salt, and stuff with one of the whole lemons. Cut the remaining two lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish. Bake the chicken for 50 to 60 minutes, or until the skin is well browned. Increase the heat to 450 degrees, turn the chicken breast side up, and bake for about 15 minutes more, until an instant-read thermometer inserted into the thigh reads 170 to 180 degrees. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam and photo by Leigh Beisch