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1
Preheat the oven to 400F.
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2
Rinse the chicken with cool water inside and out; then pat it dry with paper towels.
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3
Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so the spices dont scorch.
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4
In a spice mill or clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
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5
Massage the chicken skin with the spice rub; make sure you dont miss a spot.
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6
Season the inside of the chicken generously with salt and pepper.
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7
Stuff the lemons halves, cilantro, and garlic in the cavity.
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8
Place the chicken in a roasting pan fitted with a rack.
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9
Fold the wing tips under the bird and tie the legs together with kitchen string.
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10
Drizzle the oil all over the chicken.
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11
If you have time, let the chicken sit for 30 minutes to really get the flavors deep into the meat.
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12
Roast the chicken for 1 hour, then pop an instant-read thermometer into the thickest part of the thigh; if it reads 160F., its time to eat.
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13
Allow the chicken to rest for 10 minutes before carving so the juices can settle back into the meat.
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14
Squeeze the lemon halves that have cooked inside the chicken over the meat for added pow.
