Assorted spices turn a whole chicken into a supper worth waiting for.
- Portion size 6 servings
Combine oil, paprika, chili powder, pepper, cumin, coriander and cayenne; brush over chicken. Truss chicken and marinate in fridge for 1 to 8 hours.
Set chicken breast side up on greased rack in shallow roasting pan. Roast in 325°F (160°C) oven for about 35 minutes per lb (500 g) or until juices run clear when pierced with fork and internal temperature reaches 185°F (85°C). Transfer to platter; let stand for 10 minutes before carving.
Nutritional facts <b>Per serving:</b> about
- Protein 38 g
- Calories 365.0
- Total fat 22 g
- Total carbohydrate 1 g