Spiced roast chicken

Redefining Recipes for the Digital Age

Wash the chicken inside and out, and pat it dry with paper towels. Let it come to room temperature.
In a small bowl, mix paprika, cumin, coriander, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper.
Rub the chicken with olive oil, then apply the spice mixture evenly, making sure to rub it into all the nooks and crannies.
Stuff the cavity with halved lemon, garlic cloves, and herbs (if using).
Truss the chicken by tying the legs together and tucking the wings underneath, to help it cook evenly.
Preheat the oven to 220°C (425°F). Place the chicken on a roasting rack or tray, breast-side up. Roast for 20 minutes at 220°C, then lower the heat to 180°C (350°F) and roast for another 45-55 minutes, or until the internal temperature reaches 75°C (165°F).
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.