Preheat the oven to 350°F.
Mix five-spice powder and salt together in a small bowl.
Sprinkle over the chicken and rub all over, including inside the cavity.
Place chicken on a rack, breast side up, in a roasting pan.
Pour 1 cup water in bottom of pan. Roast for 1 1/2 hours.
Meanwhile, stir butter and honey together in a small bowl to make a glaze and set aside.
Remove chicken from the oven and increase oven temperature to 450°F.
Brush half of the honey-butter glaze all over the chicken, then return it to the oven and roast for 5 minutes more.
Remove chicken, brush the remaining glaze over it, then return to the oven for about 5 minutes more, until chicken is crispy, well browned and an instant read thermometer registers 170° in the breast meat and 180° in the thigh meat.
Remove chicken from the oven and set aside to let rest for 15 minutes before carving.