Preheat oven to 375°F. In a small bowl combine chili powder, oil, oregano, lemon juice, garlic, salt and pepper; set aside.
Loosen chicken skin from the nexk to the legs (do not detach skin). Rub chili mixture on the meat under the skin, and on the outer skin. Tuck wings under; tie legs together.
Spread kosher salt evenly in a roasting pan. Place chicken on salt, breast side up. Place in oven and roast 1 1/4 to 1 3/4 hours or until juices run clear and an instant-read thermometer inserted into a thigh registers 165°F. If needed, tent with foil to prevent overbrowning during roasting.
Transfer chicken to a serving platter; discard salt. Let chicken stand, loosely covered, 10 minutes before carving.
|Serving Size 1|
|Amount Per Serving|
|Calories 208||Calories from Fat 39|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|