1 (6 lb) roasting chicken
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large lemon, halved


Preheat oven to 375.
Rinse chicken; pat dry.
Place chicken on rack in large roasting pan.
Stir oil and next 7 ingredients in small bowl to form paste.
Rub spice paste all over chicken.
Roast chicken 1 hour.
Squeeze juice from lemon halves over chicken, place lemon halves inside main cavity.
Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175, about 1 hour longer.
Transfer to platter, let stand 15 minutes before carving

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