Ingredients Jump to Instructions ↓

  1. 3 lb. roasting chicken

  2. 1 tsp. salt

  3. 2 tsp. sugar

  4. 1/4 tsp. ground cardamom

  5. 1/2 tsp. ground allspice

  6. 1/8 tsp. white pepper

  7. 1/2 tsp. cinnamon

  8. 2 Tbsp. olive oil

  9. 6 cloves garlic, peeled and slightly crushed

  10. 1 onion, peeled and sliced

Instructions Jump to Ingredients ↑

  1. Place chicken in a large plastic bag. In a small bowl, combine remaining ingredients except garlic cloves and onions and mix well. Loosen skin from chicken and rub some of the olive oil mixture between the skin and flesh. Smooth skin back into place and brush rest of chicken with remaining olive oil mixture. Cover and refrigerator for 24-48 hours.

  2. Preheat oven to 400 degrees F. Place onion slices in a roasting pan and place the chicken on the onions. Stuff the chicken with the garlic cloves, and roast for 60-65 minutes, until a meat thermometer inserted into the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily. Cover the chicken and let rest for 10 minutes before carving. Serve with pan juices.


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