Spice-rubbed roast chicken

Preparation Time

20 minutes

Cooking Time

85 minutes

Ingredients (serves 6)

• 2kg whole chicken
• 1 1/2 tbs olive oil
• 4 garlic cloves, crushed
• 1 tbs ground cumin
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1/2 tsp dried chilli flakes
• Fresh continental parsley leaves, to serve

Method

1. Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut down either side of backbone and discard. Open the chicken to lie flat. Turn breast-side up and push down to flatten. Tuck wings under. Place in a glass or ceramic baking dish.
2. Combine the oil, garlic, cumin, paprika, cinnamon, turmeric and chilli flakes in a bowl. Season with salt and pepper. Rub the oil mixture over the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
3. Preheat oven to 200°C. Place chicken in a roasting dish. Roast, turning once, for 1 1/4 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. Set aside for 10 minutes to rest.
4. Cut the chicken into pieces. Drizzle over the pan juices. Sprinkle with parsley.