A flavorful and aromatic roasted chicken recipe with a blend of spices and fresh herbs.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy skin.
Rinse the chicken under cool water and pat it dry with paper towels.
Drying the chicken helps the spice rub adhere better.
Toast the cinnamon stick, cloves, cayenne, cumin seeds, fennel seed, and paprika in a dry skillet over low heat for about a minute, stirring constantly.
Toasting spices releases their essential oils, enhancing their aroma.
Grind the toasted spices together with sea salt and brown sugar using a coffee grinder.
Ensure the grinder is clean to avoid mixing flavors.
Rub the spice mixture all over the chicken, covering it evenly.
Massaging the spices into the skin helps infuse the flavors.
Season the inside of the chicken with salt and pepper, then stuff it with lemon halves, cilantro, and garlic.
Stuffing the cavity adds moisture and flavor to the chicken.
Place the chicken on a rack in a roasting pan, tuck the wings under, and tie the legs together with kitchen string.
Tying the legs ensures even cooking.
Drizzle olive oil over the chicken and let it sit for 30 minutes if time allows.
Letting the chicken rest allows the flavors to meld.
Roast the chicken in the oven for about 1 hour, or until the internal temperature reaches 160°F (71°C) in the thickest part of the thigh.
Use a meat thermometer for accurate results.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Resting allows the juices to redistribute, keeping the meat moist.
Squeeze the roasted lemon halves over the carved chicken before serving.
The lemon juice adds a fresh and tangy finish.
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