-
-
My review
Simple Whole Roasted Chicken
36
INDRIANI
"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 d 1 h 35 m servings 387Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 500 degrees F (260 degrees C).
- Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
- 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.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 8061016 Ratings
-
-
-
-
-
Most helpful positive review
9/4/2006
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
10/3/2011
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 ...
Most helpful
Most positive
Least positive
Newest
9/4/2006
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...
2/12/2008
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 ...
11/19/2006
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......
9/6/2007
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...
1/13/2006
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...
8/21/2005
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.
2/15/2008
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 ...
10/25/2006
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 ...
9/30/2006
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...