Monday, September 28, 2009

The Bestest Roast Chicken





OMG. If I could just write that for you all, I would. There are no words. I seriously doubted this recipe when I saw it but was bored of my regular roasting chicken recipe and thought "Why not?"

This recipe was found on Seriously along with recipezaar, my favorite go to to find something, heck anything to try.

I wanted to adapt this recipe but something told me not to. So I didn't. I followed the recipe to the "T". Okay, I just remembered I doubled all the ingredients because that is what most of the reviews suggested. That couldn't hurt.

This picture is only the backside of the bird but that was the best angle I could get at the time. My daughter wanted to keep poking the bird while I was snapping.

While this bad boy was in the oven it was a sizzling. It was a browning too. Like a whole lotta browning. But I like a whole lotta browning. The temp is set on a high temp throughout the cooking process. It is gradually broken down but still higher then I normally cook chicken. Also it is roasted with the breast side down. This really helps keep the chicken juicy. Along with the marinating process which is 24 hours..this is a winner. The bird was moist and juicy and so full of flavor. So despite its appearance...this recipe will stick around for a long time in my house!

Sizzle birdie, sizzle!

Recipe ~


2 teaspoons salt

1 teaspoon white sugar

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1 (4 pound) whole chicken

5 cloves garlic, crushed


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

Preheat oven to 500 degrees F (260 degrees C).

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

Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.


  1. Your chicken looks so tasty!

  2. Hi Karin

    You say you doubled the amount of spices in this recipe, did you also double the amount of garlic.

  3. Yep Jackie! I doubled the garlic too!!!