Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Drizzle vegetable oil in a large roasting pan.
Step 3
Whisk lemon juice olive oil black pepper salt cayenne pepper and cumin in large bowl.
Step 4
Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade and set aside for 30 minutes.
Step 5
Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
Step 6
Sprinkle rosemary thyme and salt over top of chicken.
Step 7
Tie chicken legs together with kitchen twine.
Step 8
Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven spoon juices accumulated in the pan over chicken again and cover loosely with aluminum foil for 20 minutes.
Step 9
Remove chicken to a platter draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
Step 9
Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil scraping any browned bits from the bottom of the pan. Simmer stirring occasionally until sauce is reduced by about half about 10 minutes.