the october issue of Bon Appetit has a wonderful recipe for morrocan style roast chicken. talk about simple. there are 4 ingredients plus i add a few chopped garlic cloves. i've also made this with chicken breasts and used it as a glaze. it goes great with couscous tossed with raisins and almonds or roast veggies and potatoes.
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.