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Simple Whole Roasted Chicken
SUBMITTED BY:
INDRIANI
PHOTO BY:
Zenissima
"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 RATING:
Read Reviews
(219)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Day 1 Hr 35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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.
FOOTNOTES
Wine Tip
Try with an
Oregon Pinot Noir
.
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REVIEWS
Reviewed on Nov. 19, 2006 by
Jessie
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Jessie
Nov. 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.
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10 users found this review helpful
The savory aroma of the cooking chicken didn't disappoint the eater. My husband loved this...
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Reviewed on Sep. 6, 2007 by
Patty M.
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Patty M.
Sep. 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 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!
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7 users found this review helpful
I am an extremely picky cooker and eater. My kids could not be pickier. I also love to cook...
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Reviewed on Oct. 25, 2006 by Downeast Erika
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Downeast Erika
Oct. 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.
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6 users found this review helpful
I didn't have allspice and put the seasoning under the skin since we are non skin eaters. ...
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Reviewed on Sep. 4, 2006 by
KAITCH
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KAITCH
Sep. 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 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!
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6 users found this review helpful
This is only the 2nd time in my life making a whole roasted chicken (because I find them too...
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Reviewed on Feb. 15, 2008 by
lakeffect
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lakeffect
Feb. 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!
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4 users found this review helpful
WOW! We were having guests over and I wanted to serve more than just a basic roasted chicken....
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Reviewed on Feb. 6, 2007 by MYPALLY
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MYPALLY
Feb. 6, 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.
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4 users found this review helpful
I have made this over and over again just like the recipe, and it is always delicious. I was...
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Reviewed on Jan. 13, 2006 by WATTYZ
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WATTYZ
Jan. 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.
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4 users found this review helpful
AWESOME recipe! I just made it for the first time tripling the spices because I cut out the...
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Reviewed on Aug. 21, 2005 by Kristina M
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Kristina M
Aug. 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.
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4 users found this review helpful
This recipe is good, my family loves it. At first I was a little hesitant to put sugar and...
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Reviewed on Feb. 12, 2008 by Denise R
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Denise R
Feb. 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!
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3 users found this review helpful
Excellent recipe. I didnt realize I was out of allspice, so I substituted with dried rosemary...
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