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