1/4 cup olive oil

1/2 cup unsalted, unroasted crushed cashews

1 (2 1/2-pound) whole chicken

1 pinch dried thyme

2 sprigs fresh rosemary

1 whole garlic clove

1 stalk celery, chopped

1 orange rind (orange part only), cut julienne

In small bowl combine honey, olive oil and cashews. Rinse chicken cavity and sprinkle with thyme. Add 1 sprig rosemary, the garlic clove and chopped celery. Coat outside of chicken with honey/olive oil/cashew mixture, then place chicken on rack in shallow glass baking dish. Bake at 350, intermittently brushing with remaining honey mixture, for 45 minutes or until juices run clear when pricked with a fork. Remove chicken to serving platter, sprinkle with julienned orange rind and leaves from remaining sprig of rosemary. Serves four.