Rating: 4.5 stars 4.6
1075 Ratings
  • 5 star values: 814
  • 4 star values: 174
  • 3 star values: 47
  • 2 star values: 24
  • 1 star values: 16

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.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
1 day 20 mins
total:
1 day 1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

387 calories; protein 41g; carbohydrates 1.6g; fat 22.8g; cholesterol 129.3mg; sodium 900mg. Full Nutrition
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