Simple Whole Roasted Chicken

Simple Whole Roasted Chicken 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

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

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr

    TOTAL : 1 day

    SERVING : 6

    YIELD : 6 servings

  • 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.

Per Serving: 387 calories; protein 41g; carbohydrates 1.6g; fat 22.8g; cholesterol 129.3mg; sodium 900mg.