Chicken and Orange Glaze

Makes 6 servings

• 3 to 3 1/2 pounds broiler-fryer chicken
• 1/2 cup honey
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg

Heat oven to 375°. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture.