Seven-spice roast chicken is a celebration dish made by rubbing a whole chicken with Lebanon's signature spice blend and slow-roasting it until golden. The mix, built around cinnamon, allspice and clove, gives the chicken a warm, faintly sweet aroma. Served on a large platter, it's easy to share at a crowded breakfast table.
Mix the cinnamon, allspice, cloves and cumin with the olive oil, garlic, lemon juice and salt to make a thick marinade.
Rub the marinade all over the whole chicken, working it under the skin, then let it sit at room temperature for 15 minutes.
Roast the chicken in the preheated oven until the skin turns deep golden and it's fully cooked through.
Let the roasted chicken rest for 10 minutes, then transfer to a large platter, carve and serve.
Let the chicken rest for at least 10 minutes after roasting; carved too soon, the juices run onto the plate and the meat dries out.
Adding a pinch of dried rose petal powder to the spice blend gets you closer to the floral note found in Lebanese bakeries; increase it gradually.
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