3 tbsp honey
3 tbsp dijon mustard
1 tbsp soy sauce, preferably Japanese shoyu or tamari
freshly squeezed juice of 1/2 lemon
grated zest of 1 lemon
1/4 C tightly packed pitted prunes, roughly chopped
1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
1 whole roasting chicken (4 lb), trimmed of excess fat
1.Heat oven to 375°F. Line roasting pan with foil.
2.Mix honey, mustard, and soy sauce in medium bowl. If mixture is too thick to drizzle, thin with a little water.
3.Combine lemon juice, lemon zest, prunes, rosemary, and 2 tablespoons of the honeymustard mixture in medium bowl. Stuff into chicken cavity.
4.Set chicken on rack in prepared roasting pan. Spoon 2 tablespoons of the honeymustard mixture over chicken. Tent loosely with heavy-duty foil, tucking ends around pan.
5.Roast chicken 50 minutes. Remove foil. Spoon remaining honey-mustard mixture over chicken, then tent loosely for remainder of roasting. Continue roasting 30 minutes longer or until an instant-read thermometer registers 175°F when inserted into thigh.
6.Transfer chicken to platter and let rest 10 minutes. Carve chicken and serve with stuffing.