Roasted Chicken with Middle Eastern Flavors

Here's a new idea for a tastier roasted chicken.

1 roasting chicken, 4-6 lbs.
1 1/2 C plain yogurt
2 cloves garlic, finely chopped
2 t. grated fresh ginger
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper
1/4 t. ground turmeric
1/8 t. ground cinnamon
1/8 t. ground nutmeg

Remove the plastic bag of giblets from inside the bird. Rinse and dry the chicken and giblets and place them in a deep, nonreactive dish.
Delicious served with rice with pine nuts.

Combine remaining ingredients in a bowl; mix thoroughly and pour the mixture over the chicken. Marinate for at least 1 hour, turning the chicken in the marinade once or twice.
Preheat oven to 400F.

Remove chicken from the marinade and place it breast side down on a rack in a roasting pan. Roast for 10 minutes. Lower the heat to 350F. Roast for 50-60 minutes, basting twice during that time.

Turn the chicken breast side up. Roast the chicken until a meat thermometer inserted into the thickest part of the thigh or breast registers 160 degrees.

Baste twice during the first 30 minutes.

Remove the chicken from the oven and let rest for 15 minutes before carving.

6 servings.