Remove and discard giblets from the chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine honey and remaining ingredients. Rub honey mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a foil-lined broiler pan. Pierce skin several times with a meat fork. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 400° for 30 minutes; cover loosely with foil. Bake an additional 40 minutes or until the thermometer registers 180°. Let stand for 10 minutes. Discard skin.
Well, that other person may not have loved it but I sure did. I used a vertical roaster and put some yellow onions in the bottom to catch the juice. The flavor penetrated into the meat perfectly and the skin was crisp and full of flavor (I know you are supposed to discard the skin but can't bring myself to do it.) Very easy to make and very flavorful!
This was okay. It was easy (though a little messy) and I ended up with some nice, juicy chicken. But I was expecting to love the honey-orange-cumin rub, and I didn't. The orange overwhelmed all the other flavors. I might try again with less orange zest and more garlic.
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