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1
Preheat your oven to 400 degrees F.
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2
Rinse chicken with cool water, inside and out - then pat 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 a minute - just to release the fragrant oils - shake pan so spices don't scorch.
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4
In a 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, making sure you don't miss any spots.
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6
Season the inside of the chicken with salt and pepper.
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7
Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
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8
Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
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9
Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
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10
Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
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11
Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
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12
Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.
