Whole Roasted Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 t. salt1 t. white sugar1/8 t. ground cloves1/8 t. ground allspice1/8 t. ground nutmeg1/8 t. ground cinnamon1 (4 pound) whole chicken5 cloves garlic, crushed
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg & cinnamon. Rub the chicken with the mixture. Cover chicken. Place in the refrigerator for 24 hours. (Note: I have cooked the chicken after as few as 3 or 4 hours and it has always come out great.)
Preheat oven to 500 degrees F.
Stuff the chicken cavity with the garlic. Place chicken, breast side down, on a rack or in a roasting pan.
Roast chicken 15 minutes in the preheted oven. Reduce heat to 450 degrees F and continue roasting for another 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F and continue roasting 30 minutes to an internal temperature of 180 degrees F. Let stand 20 minutes before serving.
Makes 6 servings. Note: calorie info includes skin so when I eat this dish I usually take the skin off then weigh either the light or dark meat and enter it into the trqcker by how many ounces of chicken I am eating.
* You can also add a lemon cut into quarters into the chicken cavity with the garlic.
* Instead of using a roasting pan or rack you can also place the chicken on a bed of vegetables. I like to use sweet potatoes and onions seasoned with just a touch of olive oil plus pumpkin pie spice, cayenne pepper, and salt and pepper to taste.
* This is a great way to prepare a chicken (or two) and then you can use the chicken in other dishes throughout the week or freeze the meat in single servings to have cooked chicken on hand and ready to eat.
Number of Servings: 6
Recipe submitted by SparkPeople user QUERIAN.
Preheat oven to 500 degrees F.
Stuff the chicken cavity with the garlic. Place chicken, breast side down, on a rack or in a roasting pan.
Roast chicken 15 minutes in the preheted oven. Reduce heat to 450 degrees F and continue roasting for another 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F and continue roasting 30 minutes to an internal temperature of 180 degrees F. Let stand 20 minutes before serving.
Makes 6 servings. Note: calorie info includes skin so when I eat this dish I usually take the skin off then weigh either the light or dark meat and enter it into the trqcker by how many ounces of chicken I am eating.
* You can also add a lemon cut into quarters into the chicken cavity with the garlic.
* Instead of using a roasting pan or rack you can also place the chicken on a bed of vegetables. I like to use sweet potatoes and onions seasoned with just a touch of olive oil plus pumpkin pie spice, cayenne pepper, and salt and pepper to taste.
* This is a great way to prepare a chicken (or two) and then you can use the chicken in other dishes throughout the week or freeze the meat in single servings to have cooked chicken on hand and ready to eat.
Number of Servings: 6
Recipe submitted by SparkPeople user QUERIAN.
Nutritional Info Amount Per Serving
- Calories: 154.7
- Total Fat: 3.8 g
- Cholesterol: 90.6 mg
- Sodium: 104.5 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 28.3 g
Member Reviews
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LEAN_MOM
HORRIBLE!! The cooking temperatures are way too high. The spices and sugar burnt to a crisp on the outside long before the inside was even cooked. It set off our smoke alarms! And what's the point of spices if you have to throw the entire outside away because it's burnt. - 3/27/11
Reply from QUERIAN (6/7/11)
Sorry you had this experience, I have not had a problem with the temperature and have made this over a dozen times. If others are concerned about burning the top of the chicken you can put a piece of tin foil over the chicken. Sometimes I do that towards the end after basting if it's getting dark.
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DIANE0371
My husband loved this recipe! He started out as being skeptical because I am not the cook in the family but he was pleasantly surprised. I chose to use lemon in the chicken with the garlic. It is not a quick meal but it was worth the time it took! Amazing Dish! I will make this again! - 11/14/10