How to get excited about chicken again

Make this: (from the book cooking one on one by John Ash)
Basic roast chicken with lemon and chile glaze
1 4-5 lb roasting chicken
1 medium lemon, quartered
4 whole unpeeled garlic cloves, smashed
2-3 whole sprigs of fresh herbs, such as thyme, rosemary, or sage
3 T EVOO (thanks Rachel. oy.)
salt and pepper

Glaze
1/2 C fresh lemon juice
1/4 C honey (I was really excited to use my new honey from the Farmer's Market!)
1.5T chili powder
1/4 t cayenne
1/2 t ground coriander
1/2 t cumin
1/2 t cinnamon
Whisk together until well combined.

Preheat oven to 450. Remove giblets and neck from chx and discard or save for other use. Rinse well under cold water, pull off and discard excess lumps of fat, and pat dry. Place lemon, garlic, and herbs in cavity. Massage olive oil into skin and season generously with salt and pepper.
Set V-shaped rack in roasting pan, and place chx on it breast side up. After 20 min, begin basting with Lemon and Chili glaze. The chx will be so flavorful it won't even need pan sauce. Just serve it with pan juices. I didn't have any-they burned up! But MAN, dee-LISH. A bit smoky, so get your vent ready, but oh boy, I was thrilled with this!