Honey Lemon Tarragon Chicken

1 4 lb. chicken

2 tsp. unsalted butter (melted)

1/4 cup white wine (any kind will work - I favor Chardonnay)

2 tbsp. honey (more if you like a sweeter glaze)

1 - 2 tbsp. chopped fresh tarragon

4 smashed garlic cloves

1 sweet onion quartered

1 handful of baby carrots

juice from one lemon (save the lemon to stuff the bird)

fresh cracked pepper

Lawry's seasoned salt

In a glass measuring cup, melt the butter in the microwave. Add the juice of one lemon, white wine, honey and chopped tarragon. Set aside while you prep the bird. In a separate bowl, combine the lemon from the juice (I chop it in quarters), the baby carrots, garlic and onion. Salt and pepper the veggies.

Preheat the oven to 350 degrees.

Discard giblets and neck from chicken. Rinse the cavity under cold water and remove any extra chunks of fat. Fill the cavity of the bird with the veggies placing any extra veggies around the bird in the roaster. Tie ends of legs together with twine - I like to use the baking silicon rubber bands. Place the chicken on a rack in a roasting pan with the breast side up.

Pour the wine/honey/lemon mixture over the bird. Sprinkle with Lawry's seasoned salt and cracked pepper.

Bake at 350 degrees for 45 minutes. Increase oven temperature to 450 degrees (do not remove chicken); bake at 450 degrees for 15 minutes or until meat thermometer inserted in meaty part of leg registers 165 degrees. Remove chicken from pan; let side 10 minutes. Discard skin. Carve chicken.

Remember if the bird is over 4 lbs. - you will have to adjust the cooking times.