This is one of my favorite tricks, pop everything in the oven and forget it. You'll find this saves you time and clean up by cooking an entire meal all at once. Oven roasted vegetables taste wonderful too.

1 6 to 6.5 pound/2.5-3 kg roasting chicken
2 tbsp/30 mL Watkins Citrus & Cilantro Grapeseed Oil
1-1/2 tsp/7.5 mL Watkins Cumin
1 tsp/5 mL Watkins Allspice
1 tsp/5 mL Watkins Paprika
1 tsp/5 mL Watkins Garlic Granules
1 tsp/5 mL Watkins Onion Granules
1/2 tsp/2.5 mL Watkins freshly-ground Sea Salt
1/2 tsp/2.5 mL Watkins Black Pepper
1 large lemon, halved
4 to 6 potatoes, peeled
4 to 6 carrots, peeled
1 butternut squash

Preheat oven to 375°F/190°C. Rinse chicken, pat dry and place on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken. Roast chicken 1 hour. Add vegetables which have been cut into chunks. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken and vegetables are cooked through and thermometer inserted into thickest part of thigh registers 175°F/80°C, about 1 hour longer. Transfer to platter; let rest 15 minutes.

Makes 4 to 6 servings.

Tip: use the chicken carcass and drippings to make a pot of chicken soup.

Learn more about Watkins herbs and spices. This recipe is one of many chicken recipes included in Crazy Hip Blog Mamas Recipe Rally!