CITRUS-BASTED Chicken

4 Servings

1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 1 orange, halved, cut into slices

1 lemon, halved, cut into slices 3/4 cup orange juice, divided 3 Tbsp. lemon juice, divided 1 Tbsp. lime juice

2 Tbsp. honey

1 tsp. cornstarch

Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel. Place orange and lemon slices inside chicken.

Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket. Center chicken on spit with wings downward, legs upward. Place basket with chicken inside the rotisserie.

Combine 1/4 cup orange juice, 1 Tbsp. lemon juice and lime juice. Brush one-third of mixture over chicken. Reserve remaining mixture.

Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear and thermometer inserted in breast registers 185°F/85°C (approximately 60 to 65 minutes). Brush with remaining mixture during last

15 minutes of cooking.

Meanwhile, combine 1/2 cup orange juice, 2 Tbsp. lemon juice, honey and cornstarch in a small saucepan. Cook over medium heat until boiling. Cook 2 minutes, stirring constantly until thickened and clear. Serve as sauce with chicken.

Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to warm platter to serve. Refrigerate leftovers.