Southwest Roasted Chicken (Gluten Free)

A modified Betty Crocker Recipe.

1 whole broiler-fryer chicken, 3 pounds
1/4 cup Spectrum Brand Shortening
2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped

1. Heat oven to 375ºF.
2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with shortening mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.