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1
Preheat the oven to 375 degrees F (190 degrees C).
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2
Drizzle vegetable oil in a large roasting pan.
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3
Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
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4
Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
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5
Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
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6
Sprinkle rosemary, thyme, and salt over top of chicken.
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7
Tie chicken legs together with kitchen twine.
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8
Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
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9
Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
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10
Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
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11
Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.
