Whole Roasted Chicken

4.2 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Whole Roasted Chicken calories by ingredient


So simple and easy, always moist and delicious! So simple and easy, always moist and delicious!
Number of Servings: 6


    2 t. salt
    1 t. white sugar
    1/8 t. ground cloves
    1/8 t. ground allspice
    1/8 t. ground nutmeg
    1/8 t. ground cinnamon
    1 (4 pound) whole chicken
    5 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.

Member Ratings For This Recipe

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    we do something simalar every time we do a roasted chicken!!! - 4/18/12

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    Fixed this for my family, they all loved it! Didn't have any bad experience with it although I just heated oven to 500 then when I put the chicken in turned oven to 450 and cooked for 30 minutes. Really juicy. - 2/18/12

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    0 of 1 people found this review helpful
    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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    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

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    This is wonderful the spices gave it an exotic taste. We had the leftovers in a tossed salad with sugared ginger pieces and I will definately have this again - 3/11/10