1Preheat the oven to 350 degrees f and adjust the racks to the center of the oven to fit a roasting pan with a v-rack.
2In a bowl mix together the honey, olive oil, brown sugar and tatemada Árbol salsa.
3Sprinkle the cavity of the chicken with pink Himalayan salt and Ground pepper. Stuff the cavity with the rosemary springs and lemon slices.
4Place the chicken in the v-rack and fit in the roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher’s twine. Brush the outside of the chicken with about halve of the honey mix.
5Transfer the chicken to the hot oven. roast about 30 minutes, and then brush the honey mix on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp, and an instant read thermometer reaches 165 degrees F when inserted in the thickest part of the thighs. About 45 minutes.
6Let it rest for 15 minutes to ensure that the juices redistribute and settle. Carve the chicken and serve.
