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1
Preheat oven to 375 degrees F.
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2
Rinse off the chicken, remove the giblets, and drain off the excess water.
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3
Set the whole chicken with the flat side down on a cutting board.
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4
Use a sturdy knife to cut the chicken in half from the cavity of the chicken to the tail end.
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5
Rinse the inside of the chicken halves and cut off any excess skin that is hanging off the cavity and tail end areas.
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6
Lay the chicken halves skin side down in a roasting pan or on a cookie sheet.
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7
Drizzle half of the olive oil over the inside halves of the chicken.
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8
If you like, you can mix all of the spices together and then sprinkle them over the chicken.
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9
I like to add each of the spices separately.
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10
Sprinkle half of the amount of the spices over the inside halves of the chicken (in any order you would like).
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11
Then turn the chicken halves over so the skin side is up.
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12
Drizzle the remaining olive oil over the top of the chicken.
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13
Then sprinkle the remaining spices over the chicken.
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14
Bake uncovered in the preheated oven for about 1 hour.
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15
Let it rest for at least 15 minutes before cutting it.
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16
Serve as a main dish or cut into pieces and served over a salad.
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17
Its also delicious when shredded and served over black beans and rice.
