- 2 tablespoons honey
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- One 4-pound roasting chicken, rinsed, dried and giblets removed
- 3 sprigs fresh rosemary
- 1 lemon, sliced
Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and HYPERLINK "http://www.foodterms.com/encyclopedia/crisp/index.html" crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.