Simple Whole Roasted Chicken Recipe

Ingredients <br>- 2 teaspoons salt <br>- 1 teaspoon white sugar <br>- ⅛ teaspoon ground cloves <br>- ⅛ teaspoon ground allspice <br>- ⅛ teaspoon ground nutmeg <br>- ⅛ teaspoon ground cinnamon <br>- 1 (4 pound) whole chicken <br>- 5 cloves garlic, crushed <br><p></p>Directions <br>step 1: 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. <br>step 2: Preheat oven to 500 degrees F (260 degrees C). <br>step 3: Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan. <br>step 4: 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. <br>

Ingredients
- 2 teaspoons salt
- 1 teaspoon white sugar
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- 1 (4 pound) whole chicken
- 5 cloves garlic, crushed

Directions
step 1: 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.
step 2: Preheat oven to 500 degrees F (260 degrees C).
step 3: Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
step 4: 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.

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