Honey-Roasted Chicken

• 2 teaspoons ground black pepper
• 2 teaspoons kosher salt
• 2 tablespoons sugar
• 3 teaspoons sesame oil
• 1 chicken, 3 1/2 to 4 pounds
• 1/4 cup vegetable oil
• 1 tablespoon annatto seeds
• 2 tablespoons plus 1/2 teaspoon soy sauce
• 3 tablespoons honey
• 1 tablespoon lime juice

1. In a small bowl, combine the pepper, salt, sugar and 2 teaspoons of the sesame oil.
2. Rub the mixture over the skin and in the cavity of the chicken.
3. Refrigerate the chicken for 1 hour.
4. Meanwhile, in a small saucepan, combine the vegetable oil and annatto seeds.
5. Place over low heat and cook until the seeds begin to sizzle.
6. Remove from the heat and set aside to cool.
7. Strain, discarding the seeds, and stir 1/2 teaspoon of the soy sauce into the oil.
8. Set aside.
9. Preheat the oven to 375 degrees.
10. In a small bowl, combine 1 tablespoon of the annatto oil (save the rest for another use), the remaining teaspoon of sesame oil, the remaining soy sauce, the honey and lime juice.
11. Whisk until smooth.
12. Place the chicken in a roasting pan fitted with a rack.
13. Pour half of the honey-soy mixture over the chicken and place it in the oven.
14. Roast the chicken, basting every 10 to 15 minutes with the remaining honey-soy mixture, until the chicken is cooked through, about 1 1/2 hours.
15. Allow the chicken to rest for 10 minutes before carving and transferring to a platter.

ground black pepper, kosher salt, sugar, sesame oil, chicken, vegetable oil, annatto seeds, soy sauce, honey, lime juice

Taken from cooking.nytimes.com/recipes/7119 (may not work)