Honey, Lemon, and Sumac Roasted Chicken

I don't know why but I have always been intimidated by cooking an entire bird. I don't know if its because I haven't had many good experiences with eating roasted chicken or if the idea of prepping and cooking a bird just sounds exhausting, but the idea has never appealed to me. I was on a mission to change that perception, so after a few attempts I think I can finally say A. that cooking a whole chicken is so stinking easy! and B. roast chicken can be soooo freaking delicious!

Serves 4

1 roaster chicken 4-5lbs
2 T honey
2 T olive oil
1 lemon zested and then quartered
1 tsp sumac
1 tsp salt
1/2 tsp freshly ground pepper
1 garlic cloves crushed
1/2 onion cut in large chunks

Preheat your oven to 450 degree and center the baking rack. 
Take your chicken out of the packaging and discard the packet that is stuffed inside the bird.
Place the bird breast side up in a roasting pan or in my case, I used a cast iron skillet that was large enough to accommodate my roaster chicken. Pat the bird dry with some paper towels and insert the lemon quarters and onion chunks into the cavity of the bird.
In a small mixing bowl combine the honey, olive oil, lemon zest, sumac, salt, pepper and garlic. It should come together as a thick marinade. Rub the marinade all over the bird. Place the bird in the oven and cook for ten minutes then reduce the oven temperature to 400 degrees and continue to cook for 15 minutes then baste the chicken (I use a pastry brush) with the sauce and juices forming in the bottom of the pan. Put the chicken back in the oven and continue to cook another 15 minutes or until a digital thermometer inserted between the thigh and breast registers 165 degrees. Total cook time should be about 40 - 50 minutes. Remove the chicken from the oven and let rest for 10 minutes. Then Dig In! My family always fights over the legs!