Roast Chicken with Honey

Serves 4

1 4-5 pound chicken, backbone removed, flattened

4 cloves garlic, smashed and peeled

¼ cup olive oil

1 onion, thinkly sliced

1 carrot, sliced

2 whole cloves

¼ cup lemon juice

¼ cup white wine

10 whole peppercorns, or ¼ teaspoon freshly-ground black pepper

Salt

3 tablespoons honey

¼ teaspoon mild smoked paprika (sweet paprika is OK too)

Combine the oil, onion, carrot, garlic, cloves, lemon juice, pepper, wine, and a couple of big pinches of salt in a large re-sealable plastic bag big enough to hold the chicken. Add the chicken, press the air out of the bag, then seal it. Rub the chicken around to coat with the marinade, then put it in the fridge for at least a couple of hours, or overnight.
Remove the chicken from the fridge, then take it out of the bag and set it in a roasting pan (a 13 x 9 inch pan will work). Preheat the oven to 400 degrees F. Put the chicken in the oven to roast.
Meanwhile, strain the marinade to remove the solids. Take about one-third cup and bring it to a boil in a small pan. Cook for a few minutes, then add the honey and paprika.
You’ll want to roast the chicken for an hour to an hour and a quarter, until the leg moves easily. Brush the honey mixture on the chicken after about 30 minutes of roasting, then 15 minutes later, and once again after 15 minutes. You can also check for doneness by making a small cut into the joint between the thigh and the body, the juices that come out should be yellow or clear (not pink). Or use a thermometer to make sure that the thigh meat registers 160 degrees F.
Let the chicken rest on a cutting board for 10 minutes, then cut up and serve.