Preheat the oven to 300 degrees F (150 degrees C).
Remove the giblets from the cavity of your Whole Chicken (3.5 pound), then rinse the chicken thoroughly with water, and dry it well with paper towels. Stuff the cavity with the Garlic (5 clove) and Lemon (1/2).
In a small bowl, combine the Smoked Paprika (2 1/2 teaspoon), Kosher Salt (2 teaspoon), Brown Sugar (2 teaspoon), Chili Powder (1 1/2 teaspoon), Ground Black Pepper (1 teaspoon), Garlic Powder (1/2 teaspoon), and Ground Cumin (1/4 teaspoon).
Carefully run your fingers under the skin on the breast of your bird. Rub the breast underneath the skin with 1 tablespoon of the Olive Oil (3 tablespoon) and 1 teaspoon of the spice mixture.
Rub the remaining 2 tablespoons olive oil on the chicken's skin, and season the bird all over with the remaining spice mixture.
When you're finished with the spicing, tie the legs together with kitchen twine and place the bird breast side up in an oven proof skillet or roasting pan.
Roast the chicken for 2 hours 45 minutes to 3 hours, basting at the 1 1/2 and 2 1/2 hour marks. Just spoon any juices in the pan over the bird to baster. Cook until the meat is very tender and the skin is dark brown.
Let the chicken rest for 10 minutes before carving and serving. Enjoy!