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.