Spice Slathered Chicken

This is a great time saving, super duper easy, and oh so delicious recipe. Warning, it's one that gets gobbled up quickly and the scent wafting through the house will tease your taste buds mercilessly; it's worth it to wait.

SPICE SLATHERED CHICKEN:

Ingredients:
1 Chicken weighing 3-4 lbs
or 5-6 legs with thighs.
Spice slather: (all spices are dry & ground)
1 tsp thyme
1 tsp poultry seasoning
1 tsp bayleaf
1 tsp cumin
1 tsp onion powder
1 tsp fresh ground black pepper
1 Tbsp kosher salt
1 Tbsp garlic granules
2 Tbsp Mild paprika
1/3 Cup Extra virgin olive oil
2 Cloves pressed garlic

Method:
-In a bowl, mix all spices, fresh garlic, and then mix in olive oil. Be careful to stir slowly so oil doesn't splatter. Reserve.
-Place clean chicken in a shallow baking dish lined with tin foil.
-Very carefully lift skin away from flesh but don't remove it, you want it for cooking.
-Once prepared, put on gloves, begin slathering the wet spice mix 1 tsp at a time under the skin onto the legs, breasts, and then do the same to the skin outside. Keep some for the cavity.
-Rub it into the skin and rub the rest into the cavity.
-Cover with plastic wrap and let sit in fridge minimum 4 hours or overnight.
-Preheat oven to 450 degrees F, cook the uncovered chicken for 15 minutes and then lower the heat to 225 degrees F and cook for 1 1/2 hours.
-Remove from oven and baste, place back in oven for 2 1/2- 3hours.
-Remove from oven, make sure that when you poke the thigh that the juices run clear of blood. If not, then cook for an additional 30 minutes. (I don't usually need to but ovens vary, as do size of chickens. The chicken will fall off the bone when ready.
-When removed from the oven, tent the chicken for 10 mins. before serving.
-Enjoy hot with your favourite potatoes and greens,and share with someone you love.