Roasted Morracan Spiced Chicken

3-1/2 lb. whole chicken
1/2 tsp. pepper
4 cloves garlic
1/4 tsp. cinnamon
1 lemon, halved
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander
3 tbsp. olive oil
1/2 tsp. paprika

Preheat oven to 400°F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon juice into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet.Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken with pan juices. Transfer to oven and bake until juices run clear, about 1 hour, basting occasionally.