Friday, June 6, 2008

Roast Chicken

I mean seriously, don't be afraid! This was sooooo easy and uber delicious. It tasted better than the grocery stores, pre-roasted chickens, and they turn out beautiful!

2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

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.

Recipe from

**Note, I doubled the recipe and stuffed lemon slices and some extra garlic cloves in the cavity. Yum and enjoy!


brieanne. said...

ok i'm trying this on cornish game hens (i love them because everyone gets to pick apart their own!). thanks!