Roast Chicken with Minted Spice Rub

Rinse chicken; pat dry. In a small mixing bowl stir together the dried mint, cardamom, cinnamon, salt, and pepper. Brush chicken with oil, then rub mint-spice mixture onto the skin. Skewer neck skin to back, tie legs to tail, and twist wing tips under back.

Place bird, breast-side up, on a rack in a shallow roasting pan. Roast, uncovered, in a preheated 375 degrees F oven for 1 1/4-1 1/2 hours, or till juices run clear and drumsticks move easily in their sockets. Cover loosely with foil, then let stand for 15 minutes before carving. If desired, garnish with fresh mint leaves.