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Preheat to 400°F.
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Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Cut the lemon and squeeze juice from it and stir into spice mixture.
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With chicken on board breastside, cut the backbone with shears to splay the chicken open. Turn it and press it down flat. Rub the chicken with what is left of the lemon.
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Carefully separate the skin from the chicken and spread about two tablespoons of the spice mixture and season all over with salt.. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
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Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
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Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.