Cinnamon Roasted Chicken

These seasonings seem like they would belong better in pumpkin pie than on a chicken. But I'm all for trying something new, and after my delicious sticky roasted chicken I couldn't wait to cook a whole bird again! This recipe used a new method of roasting: a quick scorch (vs. low and slow like previously). The results were fantastic! This was the juciest, most succulent rotisserie-style chicken I've ever had! (It helped that I didn't overcook it this time.) You do have to dedicate a full hour of remaining in the vicinity of the oven so you can keep adjusting the temperature. As for the cinnamon, spice, and everything nice that I massaged over every inch of the bird (and uder the skin), it transformed a plain old chicken into a sweet and savory explosion of taste! Roast some vegetables in the bottom of the pan, and you could serve this for a fancy dinner or holiday meal.

INGREDIENTS

2 tsp. salt

1 tsp. sugar

1/4 tsp. ground cloves

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cinnamon

1 (4 lb.) whole chicken

5 cloves garlic, crushed

1 small onion, quartered

DIRECTIONS

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken, inside and out, including under the skin, with the mixture. Cover chicken, and place in the refrigerator overnight or for 24 hours.

2. Preheat oven to 500 degrees F (260 degrees C). Stuff the chicken cavity with the garlic and onion. Place the chicken, breast side down, on a rack in a roasting pan.

3. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F, and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting 30 minutes, to an internal temperature of 165 degrees F, or until the juices run clear. Let stand 15 minutes before serving.

NOTE: I covered the chicken with foil after the first 15 minutes of roasting to prevent the skin from burning and then uncovered it for the last 15 minutes.

Serves 4.

(Adapted from All Recipes)