Step 1

In a small bowl, mix cumin, coriander, garlic powder, onion powder, salt, brown sugar, black pepper, and oil. Rub all over the chicken, including under the skin.

Step 2

Place the chicken on a rack set over a baking sheet. Marinate, uncovered, in the fridge for 12-24 hours.

Step 3

Preheat the oven to 450°F. Meanwhile, remove the chicken from the fridge, tie the legs with twine, and let it sit at room temperature for 20-30 minutes.

Step 4

In a large roasting pan, scatter diced onions, potatoes, garlic, carrots, and celery. Drizzle with a little oil and season with salt and pepper. Carefully place the seasoned chicken on top of the vegetables, breast side up.

Step 5

Roast the chicken for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue cooking for 20 minutes per pound, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. To keep the chicken moist, spoon or brush some of the liquid from the pan over the chicken a few times while cooking.

Step 6

Once cooked, let the chicken rest for 10-15 minutes before carving. Serve with the roasted veggies and enjoy!