1 whole chicken, 3-4 pounds, cleaned and prepped for roasting
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
1 Tbsp mild chili powder
1/4 tsp. cinnamon
1 pinch cayenne pepper
1/4 tsp salt
Preheat oven to 425*F.
Combine the seasonings in a small bowl and blend well.
Loosen the chicken skin and rub the spice mixture on the meat.
Place bird on a rack in a roasting pan and bake for 20 minutes. Reduce heat to 350*F and continue baking until the chicken skins begins to get crisp. Baste with pan juices. Make a foil tent to cover the chicken and return to oven. Check after another 20 minutes and baste with pan juices. Bake until done. Chicken will be golden, crispy, and a thermometer inserted in the meaty part of the thigh will read 165*.
Most of the fat will drain away from the chicken and the meat will be lean. Discard skin. Serve the breast meat to the South Beachers and the dark meat to the rest of the family. Lucky you!
Serves 4 to 6
