Casbah Roast Chicken

If you like, roast chunks of potatoes and butternut squash alongside chicken to cook a whole meal at once. Just toss them with a little extra oil and Watkins Mediterranean Herb Rub and add them during the last hour of roasting.

1 6- to 6.5-pound / 2.5–3 kg Roasting Chicken
2 Tbsp. / 30 mL Watkins Citrus Cilantro Grapeseed Oil
1-1/2 teas. / 7.5 mL Watkins Cumin
1 teas. / 5 mL Watkins Allspice
1 teas. / 5 mL Watkins Paprika
1 teas. / 5 mL Watkins Garlic Granules
1 teas. / 5 mL Watkins Onion Granules
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt
1/2 teas. / 2.5 mL Watkins Black Pepper
1 Large Lemon, halved

Preheat oven to 375°F / 190°C. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken. Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175°F / 80°C, about 1 hour longer. Transfer to platter; let rest 15 minutes. Makes 4 to 6 servings.

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