SPICED ROAST CHICKEN
Steps:
- In a small bowl, combine salt, sugar and spices. Coat the chicken evenly with seasoning, sprinkling a little in cavity and rubbing the rest into the skin. Set chicken, uncovered on a rack above a plate. Refrigerate for 48 hours, preferably on top shelf for maximum air circulation. Preheat oven to 500 degrees. Place chicken, breast side down, on a rack in a small roasting pan. After 15 minutes of cooking, reduce heat to 450 degrees, turn bird, breast side up, and roast and 15 ore minutes. Reduce heat to 425 degrees, baste chicken with juices, and cook 30 minutes more, or until temperature in leg reads 160 degrees. Remove chicken from oven and let stand 15 minutes before carving. Serve warm
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