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Roasted Moroccan Spiced Chicken

chicken, moroccan

3 1/2 lb chicken
4 garlic cloves
1 lemon, halved
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon paprika
1/2 teaspoon pepper, fresh grind
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoon olive oil

Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken withpan juices. Transfer to oven, and bake until juices run clear. Baste occasionally. Roast about 1 hour... Clay Irving

Yield: 2 servings

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