• 3 tablespoons Asian Tea Rub, ground
• 2-1/2 tablespoons honey
• 3 tablespoons olive oil
• 2 teaspoons orange zest
• 2 tablespoons orange juice
• 1 roasting chicken, 3-4 pounds
• 4 Black Lemon 
• 1/2 teaspoon Vietnamese Black Peppercorn, ground
• 1/2 teaspoon Pacific Flake Salt

Preheat the oven to 425 degrees.

In a small bowl, combine the tea rub, honey, olive oil, orange zest and orange juice. Stir well to combine and set aside.

Rinse the chicken with cold water inside and out, then pat dry.

In a mortar & pestle, crack open each black lemon with one good whack. Insert the cracked black lemons into the cavity of the chicken, and sprinkle the salt and pepper all over the outside. 

Rub the spice-honey-orange glaze evenly over the outside of the chicken. Transfer the chicken to a large, lightly oiled cast iron skillet and pour any remaining glaze on top.

Roast the chicken for 30 minutes, and then baste with pan juices. Return the chicken to the oven and cook 30 minutes more. If the top of the chicken starts getting too dark, tent with foil. Check the temperature, the chicken is done when the internal temperature reaches 160 degrees at the thickest part of the thigh.

Remove the chicken from the oven and allow it to rest 5 minutes. Transfer the chicken to a cutting board and remove the meat from the bones. Place the meat back in the skillet with the pan juices and warm over low heat.

Serve the meat and juices over a warm grain pilaf with roasted vegetables.