Step 1. Make the marinade. Add the olive oil, garlic, coriander, salt, shallot, cayenne, paprika, and turmeric to a blender. Blend on high until smooth, about 30–40 seconds.

Step 2.  Place the chicken in a large roasting pan or on a rimmed sheet pan. Season with salt and pepper. Rub the marinade all over the chicken (top, bottom, and under the skin if you can). Cover and refrigerate for at least 4 hours or overnight (up to 24 hours)

Step 3. Heat oven to 425°F. Position a rack in the middle of the oven. (Optional but great: set a wire rack inside the sheet pan for maximum crispiness.)

Step 4. Remove chicken from the fridge about 20 minutes before roasting to take the chill off. Lightly blot off excess marinade with paper towels — this helps it brown instead of steam. Roast breast-side up at 425°F until the skin is deeply browned, and the thickest part of the breast reads 160°F, and thighs read 170–175°F (about 40-50 minutes, depending on size). If the chicken starts to brown a bit too much, you can cover it with a piece of foil to prevent it from burning.

Step 5. Remove the chicken from the oven and let rest for 10 minutes before serving. Garnish with chopped chives, flaky salt (if you're using), and serve with lemon wedges. Enjoy!