Directions
Preheat the oven to 450°F (230°C).
Cook the rice by sautéing the onion and carrot in the butter, margarine, and oil. Add the rice, seasonings, and boiling water. Cover and cook for 15–20 minutes, then let cool.
Arrange the sliced lemon and onion in a roasting pan and drizzle with olive oil.
Pat the chicken dry and season the cavity with salt and pepper.
Stuff the cavity with the cooled rice and secure with toothpicks. Tuck a little rice under the breast skin if desired.
Rub the chicken with olive oil and season the outside with salt and pepper.
Roast for 20–25 minutes at 450°F (230°C).
Reduce the oven temperature to 375°F (190°C), brush the chicken with honey (if using), and pour the chicken broth around the chicken.
Continue roasting for 40–60 minutes, turning once for even browning, until fully cooked.
Squeeze fresh lemon juice over the chicken, cover loosely with foil, and let rest for 15 minutes before serving.
