Moroccan Roasted Chicken

Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use.

In cup, mix olive oil, cumin, curry powder, and cinnamon. With fingertips, gently separate skin from meat on chicken breast. Rub spice mixture on meat under skin. Tie legs together with string. Rub chicken all over with salt and pepper.

Place chicken, breast side up, on rack in small roasting pan (13" by 9"). Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.

When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving.

Remove rack from roasting pan. Skim and discard fat from pan juices. Add remaining 1/4 cup water to pan juices; cook 1 minute on medium, stirring constantly. Serve chicken with pan juices.

Nutritional information is based on 1 serving with skin.