Yemenite Roast Chicken with Cumin

Pat the chicken dry with paper towels and remove any excess moisture from the cavity and skin.

Combine salt, pepper, ground cumin, and turmeric in a small bowl to create the spice mixture.

Rub the spice mixture evenly over the entire surface of the chicken, inside and out, working it into the skin.

Heat vegetable oil or olive oil in a large roasting pan or heavy-bottomed pot over medium-high heat until shimmering.

Carefully place the seasoned chicken into the hot oil, skin-side down, and sear until the skin turns golden brown.

Turn the chicken breast-side up and transfer the roasting pan to a preheated 425°F (220°C) oven.

Roast the chicken until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone, approximately 1 hour total.

Remove the chicken from the oven and let it rest for 5-10 minutes before carving and serving.