My sister is sharing another one of her favorite chicken recipes today. I love how simple this one is.
We eat a lot of chicken at our house. Not only is it quick and healthy, but it’s pretty affordable too. So, whenever I see whole chickens go on sale, I make sure and buy a few extra for the freezer.
The recipe I am sharing today is one of my favorite ways to roast a whole chicken. If you’ve roasted chicken before, you’ll probably noticed this method is a bit different than most. There is not butter or oil used to rub on the chicken, just lots of flavorful spices.
At first glance, this might look more like the spice list for a Christmas cookie, but honestly, it tastes delicious and savory. The end result is a very moist, flavorful, and delicious Roast Chicken.
It is necessary to let the chicken sit overnight in the refrigerator once you rub it with the spices, so plan accordingly.
Flora's Easy Roast Chicken
An easy recipe for roast chicken that your family is sure to love.
Ingredients
- 1 teaspoon salt
- 2 teaspoons sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 whole chicken (about 4 pounds)
- 5 cloves of garlic, peeled (for cavity of chicken)
- 1 onion, cut if necessary to fit in cavity of chicken
Instructions
- In a small bowl combine the salt, sugar, cloves, allspice, nutmeg and cinnamon.
- Rub the chicken thoroughly with the mixture. Cover the chicken and refrigerate for 24 hours.
- Preheat oven to 425.
- Remove the neck and any bag (full of the gizzards) before proceeding with the recipe!
- Place the garlic and onion inside the chicken cavity and put chicken breast side down into a roasting pan or baking dish.
- Bake for about 1 hour, or until internal temperature reaches 180 degrees. If the chicken is getting too brown, you can cover loosely with foil or lower the oven temperature. Remove from oven and allow to rest 15 minutes before slicing.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 338mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 23g
Nutritional values are approximate and aren't always accurate.
Flora is Lynn’s sister and like Lynn she loves to cook. She considers herself a serious home cook; who just happens to cook everything gluten-free. She is always trying to find fresh, flavorful meals to feed her family.
this is definitely a different method than i use for roast chicken…will have to try it out 🙂
I like that this recipe uses cinnamon, nutmeg and allspice! It sounds really warm and comforting!
Christina @ It’s a Keeper
Might be a silly question – but why do you roast it breast down? I have always done it the other way and am curious as to what the benefits are by doing it this way.
The recipe looks yummy and I have put it on my menu to try this weekend. Thanks.
If you roast a chicken, or turkey for that matter, breast side down the breast meat will stay much juicer. However, it’s not absolutely necessary.
Cool. I will give it a try. Thanks so much
My husband is not a fan of chicken, but this recipe sounded intriguing so I decided to make. I just couldn’t imagine those kind of spices smothered all over a chicken. When he arrived home that night he went on & on about how good the kitchen smelled. But the best part…..he loved the chicken, said it was absolutely delicious. This recipe is definitely a keeper.
That is so nice to hear. I am glad he enjoyed it.