1tablespoonmixture of fine fried herbs or Italian Seasoning
One1 3 ½ - to 4 pounds chicken
2tablespoonsextra-virgin olive oil
3bunches of wine grapeoptional
Preheat the oven to 450 degree Fahrenheit. Clean the chicken by rubbing and squeezing the lemon/lime inside and out. Rinse with water and pat dry and set aside. In a small bowl, mix paprika, sage, cumin, paprika, turmeric, mixture of dine herbs/Italian seasoning, salt and pepper. Set a rack over a baking sheet and place the chicken on the rack. Run the chicken with ½ of the lemon then rub 2 teaspoons of the spice mix around the cavity and stuff the lemon in it. Tie the legs together with kitchen twine. Rub the chicken with the oil, then massage with the remaining spice mix. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees Fahrenheit, about 50 – 60 minutes. Let rest for 15 minutes. Serve with bread salad.
Cleaning or washing poultry, meat and seafood is the norm in many Caribbean and Latin culture.
The chicken can be cleaned also with vinegar and water.