Another Roast Chicken

I do like roasted chicken a lot, because it is so easy to make, it can be seasoned in so many ways, and it always taste so good and comforting. This time the seasoning is a little different. Since I reorganized my spice cabinet recently, I used more spices and less herbs than usual. Coriander fennel and cumin seeds are toasted in a pan before entering the mortar to be pounded with garlic, salt, pepper, fresh thyme. After they are all well pounded, paprika, chili powder, lemon juice and olive oil are added. The whole thing is then rubbed into the split chicken. After resting for an hour or so, it is roasted in a 450℉ oven for about an hour.