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
  • Ad
  • 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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