Pollo Asado con Glaceado de Ron

Pat the chicken dry with paper towels and season generously inside and out with adobo, rubbing it into the skin and cavity.

Preheat the oven to 425°F (220°C).

Place the seasoned chicken breast-side up in a roasting pan and transfer to the preheated oven.

While the chicken roasts, combine the honey and rum in a small bowl, stirring until well blended.

After 45 minutes of roasting, remove the chicken from the oven and brush the rum-honey glaze over the entire surface, coating evenly.

Return the chicken to the oven and continue roasting until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and the glaze is caramelized and golden.

Remove from the oven and let the chicken rest for 5 minutes before carving and serving.