Simple Whole Roasted Chicken

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

  1. Mix salt
  2. sugar
  3. cloves
  4. allspice
  5. nutmeg
  6. and cinnamon together in a small bowl until combined. Rub chicken all over with spice mixture. Transfer chicken to a large bowl
  7. cover
  8. and refrigerate for 24 hours.
  9. Preheat the oven to 500 degrees F (260 degrees C).
  10. Place chicken
  11. breast-side down
  12. on a rack in a roasting pan. Stuff chicken cavity with crushed garlic.
  13. 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
  14. near the bone
  15. should read 165 degrees F (74 degrees C).
  16. 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

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