Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon lemon peel, thinly sliced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 4250F 2200C).
2. Rinse the chicken inside and out under cold running water, then pat dry with paper towels. Place the chicken in a roasting pan or baking dish.
3. In a bowl, mix together the olive oil, thinly sliced lemon peel, chopped rosemary,parsley, thyme, cayenne pepper, ground cumin, salt, and black pepper to form a paste.
4. Rub the spice paste all over the surface of the chicken, making sure to coat it evenly,including under the skin.
5. Place some of the lemon peel slices undemeath the skin of the chicken for extra flavor.
6. Tie the legs of the chicken together with kitchen twine, if they are not already tied.
7. Place the chicken in the preheated oven and roast for about 1 hour to 1 hour 15 minutes, or until the juices run clear and the internal temperature of the thickest part of the chicken registers 1650F (750C) on a meat thermometer.
8. If the skin starts to brown too quickly, tent the chicken loosely with aluminum foil.
9. Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes before carving.
10. Carve the chicken into serving portions and arrange on a platter.
11. Serve the roast chicken hot, garnished with additional fresh herbs and lemon peel slices if desired.