Moroccan-Style Roast Chicken
You can never have too many main course recipes, so give Moroccan-Style Roast Chicken A mixture of turmeric, ground cinnamon, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.
Position rack in bottom third of oven; preheat to 400°F.
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°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes.
Serve with reserved honey butter.