Mix together garlic, lemon juice, white or red wine vinegar, soy sauce, canola or olive oil, paprika, cumin, turmeric, salt, and black pepper in a medium-sized bowl.

Place the whole chicken into a large Ziploc bag.

Pour the marinade into the bag with the chicken.

Spread the marinade to cover all of the chicken.

Seal the bag and refrigerate overnight.

Remove the chicken from the refrigerator 30-45 minutes before roasting.

Preheat oven to 450 F.

Remove the chicken from the marinade, brushing off excess garlic.

Place the chicken breast side up in a roasting pan or cast iron skillet.

Truss the chicken legs together using kitchen twine.

Roast for 45-55 minutes.

Remove from oven and let rest for 5 minutes before carving.