recipe #5-Roast Chicken

So, I've been quite busy lately, and so, this time I'm just going for something quick and easy. Roast chicken. Basically the only real difference for this is the way you cook it, and I can still throw in potatoes and other veggies to make a meal. I might even decide to go the lazy route and since I don't have any of these spices and don't know if I want to go all out and buy all of them just for chicken, I might just get a basic chicken rub or some other rub combination that I come up for myself. I'm also not going to be letting it marinade for 24 hours either.

SIMPLE ROAST CHICKEN

INGREDIENTS

• 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 (4 pound) whole chicken
• 5 cloves garlic, crushed

DIRECTIONS

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 500 degrees F (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 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.