- Remove rack. Preheat roaster oven to 350°F.
- Remove giblets from chicken cavities and use for giblet gravy, if desired. Rinse chicken with cold water. Pat dry.
- Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture.
- Place on rack and put into roaster oven. Cook 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until internal temperature of breast reaches at least 165°F. The best guide to doneness is a meat thermometer. It should register 165°F in the breast or 175°F to 180°F in the thigh. To measure temperature, insert the thermometer into the thickest part of the breast or thickest part of the inner thigh, avoiding bone. Stuffing inside a bird should also reach 165°F when thermometer is placed in the center of the stuffing.
Oil the measuring cup with vegetable oil before measuring the honey. This will allow the honey to slip right out of the cup.
Try using Dijon, Chinese or other types of prepared mustard for an interesting flavor variation.