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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Ingredients

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

Directions

  • 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.

Partner Tip

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

Nutrition Facts

387 calories; 22.8 g total fat; 129 mg cholesterol; 900 mg sodium. 1.6 g carbohydrates; 41 g protein; Full Nutrition


Reviews (828)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2006
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 only was this easy to prepare and the flavour outstanding this was the JUICIEST chicken I have ever eaten - anywhere! I am so impressed with this recipe I'm going to try this rub/marinade and roasting method with my next holiday turkey. I think roasting it breast-side down may be the key in retaining the flavourful juices. My only changes were to double the spices and add an onion to the cavity with the garlic. Amazing chicken! Read More
(759)

Most helpful critical review

Rating: 1 stars
11/10/2006
Must be just a personal preference but this was inedible - didn't care for the taste or combination of spices. Read More
(6)
1046 Ratings
  • 5 star values: 792
  • 4 star values: 171
  • 3 star values: 45
  • 2 star values: 23
  • 1 star values: 15
Rating: 5 stars
09/04/2006
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 only was this easy to prepare and the flavour outstanding this was the JUICIEST chicken I have ever eaten - anywhere! I am so impressed with this recipe I'm going to try this rub/marinade and roasting method with my next holiday turkey. I think roasting it breast-side down may be the key in retaining the flavourful juices. My only changes were to double the spices and add an onion to the cavity with the garlic. Amazing chicken! Read More
(759)
Rating: 5 stars
02/12/2008
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 and carrots. Cooked uncovered at 400 for 30 min and then 350 for 45 min. Once the skin was crispy I covered with foil. It was so tender and juicy. A HIT! Read More
(508)
Rating: 5 stars
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... I just rubbed it in and put it in the oven. I also stuffed it with an onion. Husband has already requested for this chicken again. It was so easy. And the result was a hot juicy and tender chicken. Read More
(384)
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Rating: 5 stars
09/06/2007
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 ever made! I followed the advice to double the spices and I did marinate it overnight. I put the spices under the skin and rubbed them inside the bird as well. then I cut slits in the skin to make sure the flavors got in. Being concerned about the smoke issue I used one of those stand up chicken cookers where you place the bird on two metal arches with a bowl in the middle to catch the juices. I cooked it at 350 for just over an hour and It was perfect. The only things I changed were I sprinkled garlic powder inside and out instead of crushing garlic and I basted it once with some melted butter.This recipe was a total sucess with not one morsel left over. The dogs were going crazy over the smell but as cinnamon is bad for dogs we did not give them any. This is a great company dish and I plan to make it again this weekend when we have friends over. Absolute perfection! Read More
(195)
Rating: 5 stars
01/13/2006
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 well as under the skin and marinated in a zip bag only a few hours because that's all the time I had. I roasted a 4 lb chicken with the directions shown butterflied breast down with minced garlic on the inside of the breast and it is EXCELLENT! My 9 year old even gobbled it up! DEFINATELY will make again and again. Read More
(127)
Rating: 5 stars
08/22/2005
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. Read More
(98)
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Rating: 4 stars
02/15/2008
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 with the garlic and marinated for the recommended 24 hours. I baked it according to directions and it came out delicious! The left-overs made a delicious and exotically spiced chicken soup. These are my only changes: #1 Double the spices mix with grated garlic. #2 Rub under skin marinate for 24 hours. This is my standard baked chicken now thanks Indriani! Read More
(92)
Rating: 5 stars
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 husband and I and his parents ate every single piece of meat off the chicken! We were literally hunting for the smallest morsels that were left. Read More
(76)
Rating: 5 stars
02/06/2007
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 a true fan of this recipe. Thanks for sharing. Read More
(68)