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Print this Recipe    Roast Chicken

Yemenite Roast Chicken with Cumin
Yield: 4 servings

3 1/2 lb chicken
1/4 ts salt
1/4 ts pepper
1 ts ground cumin
1/4 ts turmeric
1 tb vegetable oil or olive oil

Preheat oven to 400F

Trim off excess fat from chicken. Mix together, the salt, pepper,
cumin, turmeric and oil. Rub chicken all over with mixture.

Set chicken in a roasting pan and roast 1 to 1 hours, basting
occasionally if desired. Pierce the thickest part of a leg with a
skewer or sharp knife. When the juices run clear, the chicken is
done.

Carve chicken and serve the pan juices separately , if desired.

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