Roasted Moroccan Spiced Chicken

• 3 1/2 lbs roasting chickens
• 1/2 teaspoon pepper (fresh grind)
• 4 garlic cloves
• 1/4 teaspoon cinnamon
• 1 lemon (halved)
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin (ground)
• 1/2 teaspoon salt
• 1/2 teaspoon coriander (ground)
• 3 tablespoons olive oil
• 1/2 teaspoon paprika

1. Preheat oven to 400u0b0F
2. Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity.
3. Brush chicken with half of juice.
4. Mix spices and salt and rub over and inside chicken.
5. Tie legs together. Heat oil in large ovenproof skillet.
6. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
7. chicken withpan juices. Transfer to oven, and bake until juices run clear.
8. Baste occasionally. Roast about 1 hour -- .

roasting chickens, pepper, garlic, cinnamon, lemon, cayenne pepper, cumin, salt, coriander, olive oil, paprika

Taken from www.food.com/recipe/roasted-moroccan-spiced-chicken-306750 (may not work)