• 1 whole chicken, about 4 to 5 lb
• Olive oil
Marinade
• 6 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 to 2 lemons
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1½ teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• Optional, ¼ teaspoon turmeric for color
• Optional, ½ teaspoon Aleppo pepper or mild chili flakes
For stuffing the cavity
• 1 lemon, halved
• 1 small onion, quartered
• A few sprigs fresh thyme or oregano, optional
Instructions
1. Prep the chicken
Pat the chicken very dry with paper towels. This helps the skin crisp. Loosen the skin gently over the breast with your fingers.
2. Make the marinade
In a bowl, mix garlic, lemon zest and juice, olive oil, salt, pepper, paprika, cumin, coriander, cinnamon, allspice, and any optional spices.
3. Season
Rub the marinade all over the chicken, under the skin, and inside the cavity. Massage it in well. Stuff the cavity with lemon, onion, and herbs. Tie the legs if you like.
If you have time, marinate uncovered in the fridge 4 to 24 hours. If not, even 30 minutes at room temperature works.
4. Roast
Preheat oven to 425°F.
Place the chicken breast-side up on a rack set over a roasting pan, or directly in a cast-iron skillet. Drizzle lightly with olive oil.
Roast for 20 minutes at 425°F, then reduce heat to 375°F and continue roasting 40 to 50 minutes, until the thickest part of the thigh reaches 165°F.
If the skin browns too quickly, loosely tent with foil.
5. Rest
Remove from oven and rest 10 to 15 minutes before carving.