By | December 15, 2014


Wash and dry the chicken and place in a medium-size roasting pan. Mix the spice mixture and, using your hands, rub all over the chicken. Place breast-side up into the refrigerator and leave uncovered overnight or for at least 8 hours.

Remove from oven at least 1 hour before roasting. Preheat oven to 425°. Pour 2–3 tablespoons of olive oil over the chicken and place into oven. After 20 minutes turn the heat down to 375° and continue to roast for another 40–50 minutes, until the meat pulls easily from the bone and the temperature reads 160°–165°. If the pan is completely dry, pour another 2–3 tablespoons of olive oil over the chicken.

Remove the chicken and allow to sit for 10–15 minutes before serving.


  • 1 (3½–4 pound) chicken
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika (mild)
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano, dried
  • ½ teaspoon black pepper, ground
  • 1 tablespoon brown sugar
  • ½ teaspoon mustard, ground
  • 1 teaspoon onion powder
  • 1 tablespoon salt
  • Olive oil
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