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Simple Whole Roasted Chicken

Rated as 4.63 out of 5 Stars

"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."
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1 d 1 h 35 m servings 387
Original recipe yields 6 servings


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  1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
  4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 387 calories; 22.8 1.6 41 129 900 Full nutrition

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  1. 1040 Ratings

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Most helpful positive review

This is only the 2nd time in my life making a whole roasted chicken (because I find them too dry and bland to bother), but after using *this* recipe it may just become a weekly occaision! Not on...

Most helpful critical review

It was a standard roasted chicken, but I wasn't really a fan of the spices. I saw other reviews that shared my concern for the spices, but they said the chicken turned out great. So I gave it ...

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Least positive

This is only the 2nd time in my life making a whole roasted chicken (because I find them too dry and bland to bother), but after using *this* recipe it may just become a weekly occaision! Not on...

Excellent recipe. I didnt realize I was out of allspice, so I substituted with dried rosemary and pepper. I put 1 cup of water in the bottom of the pan, with quartered potatoes, celery, onions ...

The savory aroma of the cooking chicken didn't disappoint the eater. My husband loved this roasted chicken. I doubled the spices as other reviewers recommended. I didn't marinade overnight......

I am an extremely picky cooker and eater. My kids could not be pickier. I also love to cook and am considered to be pretty good at it. Having said this, this was the best chicken recipe I've eve...

AWESOME recipe! I just made it for the first time tripling the spices because I cut out the backbone to butterfly it (and put it under the skin for me to eat) coating both the inside and out, as...

This recipe is good, my family loves it. At first I was a little hesitant to put sugar and cinnamon on meat, but I'm glad I did, because it's the best whole chicken recipe I've made.

WOW! We were having guests over and I wanted to serve more than just a basic roasted chicken. I followed advice and doubled the spices, no allspice though. I rubbed the mixture under the skin ...

I didn't have allspice and put the seasoning under the skin since we are non skin eaters. Otherwise I made this as written- YUM! It was moist and delicious. I had hoped for leftovers- but my ...

I have made this over and over again just like the recipe, and it is always delicious. I was a little leary at first because it seems to be a strange mixture of spices, but once I tried it, I'm...