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.
| Prep Time: | 15m |
| Cook Time: | 1h |
| Ready in: | 25h 35m |
| Yield: | 6 servings |
| Ingredients | |
| 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.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 387 cal | Total Fat: | 22.8 g | Cholesterol: | 129 mg | |||
| Sodium: | 900 mg | Carbohydrates: | 1.6 g | Fiber: | 0.1 g | |||
| Protein: | 41 g | |||||||
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