Simple Whole Roasted Chicken

I found this recipe in my all recipes magazine and it looked so good.   What I like most about making recipes like this is you can eat it throughout the week.  I made a chicken salad for lunch one day and used the rest in our favorite Chicken and Noodles over Mashed Potatoes.   I found the whole chicken on sale at Market Street for .88 cents a lb. and couldn’t wait to give this a try.  It was CRAZY good!


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. 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, and continue roasting 15 minutes. Baste chicken with pan drippings,(I forgot to do this and it was still good) reduce heat to 425 degrees F, and continue roasting 30 minutes, to an internal temperature of 180 degrees. Let stand 20 minutes before serving.



If you like this recipe, you might like these!

Whole Chicken Crock Pot

Chicken and Dumplings

Creamy Chicken Primavera Bake

Chicken Spaghetti Casserole

Freezer Friendly Creamy Chicken Casserole


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