A North African-inspired blend of fragrant spices flavours this chicken. For an extra spicy kick, add another 1/2 tsp cayenne pepper to the dry rub.
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) cayenne pepper
1 pinch nutmeg
1 pinch salt
1 pinch pepper
1 whole chicken, (4 to 5 lb/ 1.8 to 2.25 kg)
1 lemon, quartered
8 cloves garlic
2 tbsp (30 mL) butter, melted
Stir together cumin, ginger, cinnamon, cayenne pepper, nutmeg, salt and pepper. Pat chicken dry; rub all over with spice mixture. Cover and refrigerate for 2 hours. (Makeahead: Refrigerate for up to 12 hours.)
Remove giblets and neck (if any) from chicken. Place lemon and garlic in cavity; tuck wings under back. Set chicken on rack in roasting pan.
Roast in 400 degrees F (200 degrees C) oven, brushing with butter 3 times, until starting to brown, about 30 minutes. Reduce heat to 375 degrees F (190 degrees C); roast until instant-read thermometer inserted in thigh registers 185 degrees F (85 degrees C), about 40 minutes.
Discard contents of cavity; tip juices into pan drippings. Transfer chicken to platter and tent with foil; let stand for 15 minutes before carving. Using spoon, skim fat from pan drippings; serve jus with chicken.
approx. per serving