Add <quantity>1<unit>tbsp</unit></quantity> of garlic powder and <quantity>2<unit>tbsp</unit></quantity> of dried oregano to a bowl

Combine <quantity>½<unit>tbsp</unit></quantity> of cumin powder with <quantity>½<unit>tbsp</unit></quantity> of coriander seed powder and add to the bowl. Add <quantity>1<unit>tbsp</unit></quantity> of salt

Add <quantity>2<unit>tbsp</unit></quantity> of dried rosemary to a mortar and pestle and pound to break it. Add it to the seasoning mix

Add black pepper to taste

Mix to combine all the ingredients. The dry rub is ready

Pat dry the outside and the cavity of <quantity>1</quantity> whole chicken with paper towels

Trim away any excess fat and skin from the cavity area

Season all surfaces and the cavity with the dry rub to taste

Transfer to a baking dish and refrigerate for 12h until the skin dries

Preheat the oven to <temperature>380<unit>°F</unit></temperature>

Transfer the chicken to a cast iron roasting pan. Roast for 45m until the fat on the skin has rendered and is slightly colored

Increase the temperature to <temperature>425<unit>°F</unit></temperature> and roast the chicken for another 25m until the skin is crispy and golden brown

Let the chicken rest for 20m to set the juices

Cut between the joints of the thighs and the breast on both sides of the chicken to completely remove the thighs

Cut between the joints of the wings and the breast to remove both wings

Cut along the sides of the breastbone, as close to the bone as possible, to remove the breasts

Cut between the joints of the legs and the thighs to separate them

Slice the breasts and plate the chicken pieces. The roasted chicken is ready

Enjoy with any sides you favor!