Serves: 4 to 6

Ingredients:

• 1 whole chicken, 4 to 5 lb
• 2 tablespoons olive oil
  
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely grated lemon zest
  
• 2 tablespoons fresh parsley, chopped
  
• 1 teaspoon The Spice Way Ground Cumin
• 1/4 to 1/2 teaspoon The Spice Way Cayenne Pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon The Spice Way Black Pepper

Preparation:

1. Heat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Do not rinse it. Set it in a roasting pan or baking dish.

2. Mix the olive oil, lemon zest, rosemary, parsley, thyme, cumin, cayenne, salt, and black pepper into a paste. Rub it all over the chicken and under the breast skin if desired. Tuck the wing tips under and tie the legs if you like.

3. Roast for 60 to 75 minutes, tenting loosely with foil if the skin browns too quickly, until a thermometer reads 165°F in the thickest part of the thigh without touching bone.

4. Rest 15 minutes before carving and serving.