Spanish Roast Chicken
- 1 Tbsp. dried oregano
- 1 Tbsp. paprika
- 2 tsp. ground cumin
- 1 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1 roasting chicken, about 8 lbs
Preheat oven to 375 degrees F. Line roasting pan with foil. Combine oregano, paprika, cumin, salt, garlic, and cayenne; rub over chicken. Place chicken in pan; coat with cooking spray. Truss, if desired. Roast until meat thermometer inserted into thickest part of thigh away from bone registers 180 F. about 2 hours. Let stand 10 minutes. Serve chicken with pan juices.
By Robin from Washington, IA
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