Butterflied Chicken Roast

I was all excited that spring was here and then came the news report; "Snow possible on Monday". Well isn't that dandy! If it's going to be chilly, might as well put a chicken on to roast, right? Here is a delicious roast chicken recipe. If you are squeemish about cutting chicken, it's pretty easy to butterfly one, if you don't like doing it, ask the butcher to do it for you or you could just use bone-in chicken breasts. One more thing; if you haven't gotten the Dutch oven yet, you might want to think about it again. Another recipe which is made easier with a cast iron Dutch Oven.

Butterflied Roast Chicken Serves 4

1 (3 1/2 - 4 lb.) whole chicken butterflied
2 T. canola or corn oil
2 T. butter
3/4 c. minced shallots or green onions (I prefer shallots)
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1 T. honey

1. Preheat oven to 500 degrees. Season the chicken on both sides with salt and pepper to taste. Make an incision in both of the chicken's thighs, tucking the legs in.
2. Heat oil in large ovenproof skillet or iron Dutch Oven over medium heat. Place chicken skin side down, browning 3 - 5 minutes. Remove from heat, flipping chicken over to skin side up.
3. Place in oven. Bake 35 -40 minutes, basting once after 20 minutes, until chicken is no longer pink and instant-read thermometer registers 185 degrees. Remove chicken to serving platter, covering loosely with foil.
4. Discard fat from skillet or oven; place over 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; immediately spoon sauce over chicken.