|Chicken||1 Large (About 4 Lb/2 Kg)|
|Vegetable oil||20 Milliliter (4 Tablespoon)|
|Paprika||5 Milliliter (1 Teaspoon)|
|Chili powder||4 Milliliter (3/4 Teaspoon)|
|Black pepper||2 Milliliter (1/2 Teaspoon)|
|Cumin||2 Milliliter (1/2 Teaspoon)|
|Dried coriander||1⁄4 Teaspoon|
|Cayenne pepper||1 Milliliter|
Truss chicken; place in shallow dish.
Combine oil, paprika, chili powder, black pepper, cumin, coriander and cayenne pepper; brush over chicken.
Marinate in refrigerator for at least 1 or up to 8 hours.
f Set chicken, breast side up, on greased rack in shallow roasting pan.
Roast in 325°F (160°C) oven for about 2 hours and 20 minutes or until juices run clear when pierced with fork and meat thermometer registers 185°F (85°C).
Transfer to platter; cover with foil and let stand for 10 minutes before carving.