Moroccan-Style Roast Chicken
['1/4 cup ( 1/2 stick) unsalted butter, melted', '1/4 cup honey', '1 teaspoon ground cinnamon', '1/4 teaspoon turmeric', '1 (4 3/4- to 5-pound) whole chicken', 'rinsed', 'patted dry']
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. Transfer to platter. Serve with reserved honey butter.
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