Honey Roast Chicken

3 1/2-4 lb. whole broiler-fryer chicken
2 Tbsp. butter, melted
1/2 tsp. each salt and pepper
3/4 C. honey
2 Tbsp. fresh tarragon
1 C. peeled and sliced shallots
1 C. champagne, sparkling wine, or chicken broth
1/2 C. chicken broth
1 small lemon, thinly sliced

Preheat oven to 375. Rinse chicken and cavity; pat dry with paper towels. Skewer neck skin to back; tie legs to tail. Place in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
Roast, uncovered, for 1 1/4-1 3/4 hrs. or until drumsticks move easily and chicken is no longer pink (180 degrees). Brush with 1/2 the honey and sprinkle with 1/2 the tarragon. Roast 5 min. longer or until honey forms a golden brown glaze.
Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, about 10 min. until juices thicken slightly and shallots are tender. Add lemon slices to pan. Simmer 3-5 min. or until heated through. To serve, return chicken to pan, sprinkle with remaining tarragon and top with additional honey, if desired.

Helpful Tip: This can also be done with chicken pieces. Simply arrange pieces skin side up. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, 35 min. Then continue as above.