Moroccan-Style Roast Chicken

Ingredients

• 4.8 pound meat from a rotisserie chicken whole dry rinsed
• 1 teaspoon ground cinnamon 
• 0.3 cup honey 
• 0.3 teaspoon turmeric 
• 0.3 cup butter unsalted melted ()

Equipment

• bowl
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Position rack in bottom third of oven; preheat to 400°F.
2. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper.
3. Transfer 1/4 cup honey butter to small bowl; reserve.
4. Place chicken on rack in roasting pan.
5. 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.
6. Transfer to platter.
7. Serve with reserved honey butter.