PREP TIME 5 MIN. TOTAL TIME 50 MIN. SERVES 4
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered
1. Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450°. Mix spices, 2 teaspoons salt, 3/4 tea-spoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
2. Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken.
Bake until chick-en registers 165° on an instant-read thermometer and juices run clear, 30 to 35 minutes.
Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
MARTHA STEWART LIVING, FEBRUARY 20091