Recipe information
Yield
4 to 6 Servings
Ingredients
1
6- to 6 1/2-pound chicken
2
tablespoons olive oil
1
1/2 teaspoons ground cumin
1
teaspoon garlic powder
1
teaspoon onion powder
1
teaspoon ground allspice
1
teaspoon paprika
1
/2 teaspoon salt
1
/2 teaspoon ground black pepper
1
large lemon, halved
Need to make a substitution?
Preparation
Preheat oven to 375°F. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken. Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 180°F, about 1 hour longer. Transfer to platter; let stand 15 minutes.