Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is a reciepe I found in a pamphlet from BC Natural Chicken at Wild Oates. It is easy and very good.

Ingredients Nutrition


  1. Rinse chicken and pat dry.
  2. In a small bowl combine salt, sugar and spices.
  3. Coat chicken evenly with seasoning, sprinkling a little in cavity, and rubbing the rest into skin.
  4. Wrap in plastic bag and refrigerate for up to 48 hours.
  5. Heat oven to 500°F.
  6. In a small roasting pan, place chicken breast side down on a rack.
  7. After 15 minutes, reduce heat to 450 F, turn bird breast side up, and roast 15 minutes more.
  8. Reduce heat to 425 F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160°F.
  9. Remove chicken from oven, and let stand 15 minutes before carving.


Most Helpful

This is the absolute *BEST* roast chicken I've ever made, or eaten for that matter. The flavour is wonderful, and the crispy skin is to die for. The best part is the juicy meat underneath. I was a little scared of the very high temperature, but there was no need to be. Thanks so much for this wonderful recipe.

Diana #2 November 12, 2008

Sooooo good! This was super easy and tasted amazing. I was a little leery of these spices on chicken, but oh.. I'm so glad I tried it. I used "half chickens" and served them just like they came out with potatoes and corn. (See picture) This is a keeper!!! Made for PAC 2008. Okay... so it's August now, and I'm still making this wonderful recipe. I make it in my crockpot, so it's super fast. Just rub the spices on the chicken, cook it on high for about 5 hours and bam, you have amazing, tender chicken!

Sarah in New York August 14, 2008

I made this recipe while I was a chef at a very nice restaurant (1 of the 2!) on Washington Island in Wisconsin. We served it as a roast chicken and also used the breast for sandwiches. The skin and dark meat was usually family meal that we just devoured. Great recipe, you won't be disappointed!!

Chef bifaerie79 July 11, 2011

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