This particular spice mixture may seem a little bold at first but in reality it creates spectacular flavors that come together well and are not over powering. Simple preparation and cooking is all you need to make this succulent and flavorful chicken. The key to getting it just right is taking the time to marinate it. An over night marinade is ideal but it can be done in about 4 hours with good results. This recipe can be used for chicken pieces and can also be grilled.
1- 2 1/2- 3 lb. chicken
1 1/2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp Cumin
1 Tbsp Tumeric
1 Tbsp crushed corriander seeds
1 tsp Cinnamon
Juice from 1/2 lemon
2 Tbsp chopped cilantro
3 -4 Tbsp Olive oil
Salt and pepper - to taste
Truss the chicken with butcher's twine.
Allow chicken to marinate overnight if possible or at least 4 hours.
Add the salt just before the chicken is to be roasted.
When you are ready to cook the chicken, pre heat the oven to 500f.
Reduce heat to 400 degrees and put the chicken breast side down in the oven.( This allows the juices to flow downward into the breast, keeping it moist and tender)
Roast the chicken for 45 minutes, then turn it over so that the breast is facing up.
Cook an additional 35-40 minutes, using a brush to baste occasionally until golden brown .
Once it has fully cooked, remove it from the oven and allow it to rest for 10 minutes before cutting it.
Serve with any side dish you prefer.