Spicy Cinnamon Honey Roast Chicken

We were lucky enough to get some really nice, farm raised chickens from one of the ladies in my brewing group, so whole roasted chicken was on the menu this Sunday. I have experimented with this preparation before, so I could also take advantage of the honey from our beehive. The chicken comes out so moist and tender, with crispy, sweet and spicy skin. And this bird was so large, we have plenty of leftovers for a nice pot pie tomorrow. 

Spicy Cinnamon Honey Roast Chicken

1 large roasting chicken (4-5 pounds)

2 teaspoons salt

2 teaspoons black pepper

1 head garlic

1 orange, cut in half

1/4 cup honey

1/4 cup olive oil

2 tablespoon cinnamon

1 tablespoon Hungarian paprika
1 teaspoon garam masala

Preheat oven to 450. Rub chicken generously with salt and pepper, and place garlic and orange in the cavity. Wrap the wing tips in foil to prevent burning. Place chicken in large roasting pan, and place 2 cups of water in the bottom. Roast at 450 for 10 minutes, then lower heat to 350. In a small bowl, whisk together the remaining ingredients, and brush over the chicken. Baste every 20 minutes for 2 hours until chicken reaches an internal temperature of 165-170 degrees. Remove from pan and cover will foil. Let rest 10-15 minutes before slicing.