In a bowl, combine honey, olive oil, minced garlic, salt, and pepper to form a marinade.
Pat the chicken dry with paper towels. Rub the marinade generously over and inside the chicken.
Place the chicken breast-side up in a roasting pan.
Roast for approximately 1 hour and 30 minutes, basting every 20 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 15 minutes before carving.
Notes
Ensure your chicken is at room temperature before roasting for even cooking.
Baste the chicken with its juices every 20 minutes for extra juiciness.
Let the chicken rest for at least 15 minutes before carving to allow the juices to redistribute.
Use a meat thermometer to check the doneness of the chicken. It should read 165°F (74°C) when inserted into the thickest part.
If the chicken skin starts to brown too quickly, tent with aluminum foil.