Description
The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it’s in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can’t get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.
Ingredients
- 2 teaspoons salt
- 1 teaspoon white sugar
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- 1 (4 pound) whole chicken
- 5 cloves garlic, crushed
Instructions
- Mix salt
- sugar
- cloves
- allspice
- nutmeg
- and cinnamon together in a small bowl until combined. Rub chicken all over with spice mixture. Transfer chicken to a large bowl
- cover
- and refrigerate for 24 hours.
- Preheat the oven to 500 degrees F (260 degrees C).
- Place chicken
- breast-side down
- on a rack in a roasting pan. Stuff chicken cavity with crushed garlic.
- Roast chicken in the preheated oven for 15 minutes. Reduce heat to 450 degrees F (230 degrees C) and continue roasting for 15 minutes more. Baste chicken with pan drippings; reduce heat to 425 degrees F (220 degrees C) and continue roasting for 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh
- near the bone
- should read 165 degrees F (74 degrees C).
- Remove from the oven and allow to rest in a warm area for 20 minutes before slicing.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 day
Servings: 6