Moroccan-Style Roast Chicken

A really easy, but tasty roast chicken recipe. The leftover honey butter was great on fresh bread and biscuits. I served it with Spiced Couscous with Raisins and Almonds and homemade applesauce.

Bon Appetit, October 2007

Prep: 15 minutes

Total: 1 hour 25 minutes

4 servings

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup honey

1 tsp ground cinnamon

1/4 tsp turmeric

1 4 3/4-to 5-lb whole chicken, rinsed, patted dry

Position rack in bottom third of oven; preheat to 400. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.

Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165 to 170, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.