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

Directions

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