1. Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside.

2. Place chicken, breast side up, on a work surface; slide fingers under skin to loosen it (being careful not to tear skin). Evenly rub half of spice mixture under skin; rub the rest over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.

3. Roast until well browned, 15 to 20 minutes. Cover loosely with aluminum foil; continue to roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.