Wednesday, February 9, 2011

Succulent Roast Chicken


The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. It is very flavorful and very juicy! Once you taste this you won't want to buy roasted chicken at the store anymore...I served these with baked potatoes and veggies, yumm!

4 teaspoons salt
2 teaspoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 (4 lb) whole chicken
5 gloves garlic, crushed

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture underneath the skin and on top. Cover chicken, and place in the refrigerator for 24 hours.

2. Preheat oven to 500 degrees F.

3. Stuff the chicken cavity with the garlic, place the chicken, breast side down on a rack in a roasting pan.

4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F, and continue roasting for 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting for 30 minutes, to an internal temperature of 180 degrees F. Let stand 20 minutes before serving.

Photo from Blue Kitchen.

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