"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Preheat oven to 400 degrees. Rinse chicken in cold water (inside and out), pat dry; place on a roasting rack. In a small bowl: add and mix all the spices and olive oil until blended. Rub the spice and oil mixture on to the chicken (inside and out). Cut lemon in half and place inside the chicken cavity. Place chicken in oven (uncovered) for one hour. Let chicken sit for 10 minutes before carving.
You can use alternate spices or oil with whatever you have on hand. The chicken will splatter fat all over your oven so you can fill the bottom of the pan with water when roasting. You can then use the juices at the bottom of the pan (after itís cooked) for gravy too . . . but thatís another recipe!
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