Spiced Whole Roasted Chicken

    1 day 1 hour 15 minutes

    A unique combination of spices makes this chicken both delicious and moist after marinating 24 hours.

    856 people made this

    Serves: 6 

    • 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 (2kg) whole chicken
    • 5 cloves garlic, crushed

    Preparation:15min  ›  Cook:1hour  ›  Extra time:1day marinating  ›  Ready in:1day1hour15min 

    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.
    2. Preheat oven to 260 degrees C.
    3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
    4. Roast 15 minutes in the preheated oven. Reduce heat to 230 degrees C and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 220 degrees C and continue roasting 30 minutes. Let stand 20 minutes before serving.

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    Reviews in English (821)


    This is only the 2nd time in my life making a whole roasted chicken (because I find them too dry and bland to bother), but after using *this* recipe it may just become a weekly occaision! Not only was this easy to prepare and the flavour outstanding, this was the JUICIEST chicken I have ever eaten - anywhere! I am so impressed with this recipe, I'm going to try this rub/marinade and roasting method with my next holiday turkey. I think roasting it breast-side down may be the key in retaining the flavourful juices. My only changes were to double the spices and add an onion to the cavity with the garlic. Amazing chicken!  -  04 Sep 2006  (Review from Allrecipes USA and Canada)


    Excellent recipe. I didnt realize I was out of allspice, so I substituted with dried rosemary and pepper. I put 1 cup of water in the bottom of the pan, with quartered potatoes, celery, onions and carrots. Cooked uncovered at 400 for 30 min and then 350 for 45 min. Once the skin was crispy, I covered with foil. It was so tender and juicy. A HIT!  -  12 Feb 2008  (Review from Allrecipes USA and Canada)


    The savory aroma of the cooking chicken didn't disappoint the eater. My husband loved this roasted chicken. I doubled the spices as other reviewers recommended. I didn't marinade overnight... I just rubbed it in and put it in the oven. I also stuffed it with an onion. Husband has already requested for this chicken again. It was so easy. And the result was a hot, juicy and tender chicken.  -  19 Nov 2006  (Review from Allrecipes USA and Canada)