Morroccan Style Roast Chicken



1/4 cup unsalted butter, melted
1/4 cup honey
1 tsp ground cinnamon
1/4 tsp tumeric
5 lb chicken, patted dry


Set rack in oven to lower third, preheat oven to 400F.

Whisk together the butter, honey, cinnamon and turmeric in a bowl. Season sauce with salt and pepper to taste. Transfer 1/4 cup sauce to a separate bowl.

Place chicken on a rack in a roasting pan. Brush with remaining sauce and sprinkle chicken with salt and pepper. Roast chicken until thermometer reads 155F in thickest part of chicken thigh. Should be about 1 hour, depending on size. Brush every 15 or so minutes with the mixture and checking to make sure that it does not brown to quickly. Cover with foil if that’s the case.

Let sit for at least 10 minutes to let rest. Carve and serve with honey butter.


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