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 reaches 165°F. Stuffing inside a bird should also reach 165°F when thermometer is placed in the center of the stuffing.
TEST KITCHEN TIPS:
For food safety, chicken must reach an internal temperature of 165°F. Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
Substitute Dijon, Chinese or other types of prepared mustard for an interesting flavor variation.
Spray a measuring cup with nonstick cooking spray before measuring the honey. This will allow the honey to slip right out of the cup.