|1||PERDUE® Fresh Whole Chicken with Giblets|
|2||tablespoons melted butter|
|3/4||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|1/2||teaspoon paprika (optional)|
|1/2||teaspoon ground turmeric (optional)|
|Salt and freshly ground pepper to taste|
Preheat oven to 425°F. Remove giblets and visible fat. Rub inside and out with butter and seasonings. Place lemon in cavity. If desired, fold back wings and tie legs together with kitchen string.
Place chicken breast-side up in shallow roasting pan. Roast 30 minutes.
Baste with pan juices and reduce heat to 375°F. Tent chicken loosely with aluminum foil. Cook 30 to 40 minutes longer, until juices run clear when thigh is pierced with a fork, and a meat thermometer registers 180° F when inserted in the thickest part of thigh.
Remove chicken to a warm platter.Serve, if desired, with hot couscous tossed with melted butter, raisins, toasted almond slivers and chopped parsley. Serve chicken and couscous with pan juices.