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1
Heat oven to 350u00b0 and Rinse the chicken inside and out.
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2
Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.
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3
Sprinkle the chicken and cavity with salt and pepper. Using fingers to slide under the skin gently loosen skin over the chicken breasts and legs. Mix butter with garlic; spread butter evenly under the skin, then tuck whole basil leaves under the skin.
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4
Put some herbs in the cavity of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Line a roasting pan with foil or spray lightly with nonstick cooking spray and place the chicken in there.
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5
In another bowl, combine the honey with mustard, chili powder, and melted butter. Set aside.
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6
Roast the chicken for 15 to 20 minutes per pound, or until chicken registers about 165u00b0 when an instant-read thermometer is inserted into the thickest part of the thigh. Brush the chicken with the honey mustard glaze mixture and continue roasting for 10 minutes longer, brushing a few more times with glaze.
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7
Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the roasted vegetables.
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8
Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
