SIMPLE WHOLE ROASTED CHICKEN
The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.
Provided by INDRIANI
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT1h35m
Yield 6
Number Of Ingredients 8
Steps:
- 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 F (260 degrees C).
- 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 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.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 1.6 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.1 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 900 mg, Sugar 0.7 g
SIMPLE SMOKE-ROASTED WHOLE CHICKEN
Provided by John Willoughby
Categories dinner, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the herbs, garlic, oil, pepper flakes, salt and pepper, and mix well. Starting at the tip of the breastbone, loosen the skin from the breasts of the chickens, being careful not to tear the skin. Gently rub the herb mixture under the skin. Rub the outside of the chickens with any remaining mixture and sprinkle with additional salt and pepper if desired.
- In a covered grill, build a small fire to one side, making sure that all the wood or charcoal becomes engulfed in flames. When the flames die down, and you are left with flickering coals, place the chickens on the grill over the side without fire. It is important that the chickens do not come in contact with the flames at any time during cooking.
- Cover the grill, vent slightly and cook, checking the fire every 20 minutes or so and adding a bit more fuel as necessary to keep the fire going, for about 2 hours. Check the chickens for doneness by piercing a thigh with a fork. When the juices run clear, the birds are done.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 37 grams, Carbohydrate 5 grams, Fat 57 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 15 grams, Sodium 1190 milligrams, Sugar 0 grams, TransFat 0 grams
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