Chicken with Orange Glaze recipe

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

Procedures:
Heat oven to 375º. 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 180º and juice of
chicken is no
longer pink when center of thigh is cut. Serve chicken with
reserved
orange juice mixture.