Honey and Spice Roasted Chicken

I should title today's post 'how to look like you slaved in the kitchen all day'.  I had to be out for the evening and needed to put out a dinner that could sit and be enjoyed at different times.  My 'go to' use of roast chicken always solves this issue.  Don't forget my tip of buying up young whole chickens when they go on sale.  For about $6 you can create magic for a few meals.  This recipe has a hint of sweet, a kick of smokey spice, a tang of lemon and a mysterious touch of rosemary,  The honey creates a rich mahogany crispy skin (how is that for true food blog text?!).  I put this in the oven within minutes and let it roast while I dressed for the evening's outing for a charity fundraiser.  Right before I left, I took it out of the oven and tented it with foil.  Voila, it was there in all its majesty for whenever my husband came home for dinner.  $6, a few minutes prep, an hour or so in the oven, and yes, I am a dinner queen!

Honey and Spice Roasted Chicken
printable recipe

1 (4 lb.) whole chicken, rinsed, dried and giblets removed
2 T. honey
2 T. olive oil
1/2 tsp. cinnamon
1/2 tsp. smoked paprika
kosher salt and pepper
3 sprigs fresh rosemary
1 lemon, sliced

Preheat the oven to 350 degrees.
Place the chicken on a rack in a shallow roasting pan.
Salt and pepper the cavity.  Place the lemon slices and the rosemary in the cavity.

Truss up the legs with butcher's twine.
In a small bowl combine the honey, oil and spices. 

Brush the outside of the chicken with half of the mixture.

Roast the bird for 30 minutes.
Brush once again with the honey mixture.

Roast for an hour more, or until the thickest part of the thigh reaches a temperature of 165.
Due to the sugar content of the glaze, it may begin to darken too much.  Tent with foil until cooked through.
Let rest for 15 minutes before carving.