Description
A simple, aromatic whole roasted chicken seasoned with a warm blend of spices, rested overnight for maximum flavor, and roasted at high heat for crisp skin and tender meat.
Ingredients
2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4-pound) whole chicken
5 cloves garlic, crushed
Instructions
- Mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon in a small bowl.
- Rub the chicken thoroughly with the spice mixture, coating it evenly. Transfer to a large bowl, cover, and refrigerate for 24 hours.
- Preheat the oven to 500°F (260°C).
- Place the chicken breast-side down on a rack in a roasting pan. Stuff the cavity with the crushed garlic.
- Roast for 15 minutes, then reduce heat to 450°F (230°C) and roast another 15 minutes.
- Baste with pan drippings, reduce heat to 425°F (220°C), and continue roasting for about 30 minutes or until the thigh reaches 165°F (74°C).
- Remove from the oven and let rest for 20 minutes before carving.
Notes
Add smoked paprika to the spice rub for smoky depth.
Stuff the cavity with lemon or onion for added aroma.
Rub chicken with a bit of olive oil before seasoning for extra-crisp skin.
Roast root vegetables in the pan to cook in the drippings.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 360
- Sugar: 1g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
