Simple Whole Roasted Chicken

I don't know why, but we've always had a tough time making a whole chicken taste great. We make a pretty good one, but the meat is never as flavorful as the skin, and we all know how good the skin is for you. This recipe is great. The spices get into the meat and it takes on a great flavor. We also served it with chimichurri sauce, a traditional Argentinian sauce. It was sooooo good. --Mark

Ingredients:

2 tsp salt
1 tsp white sugar
1/8 tsp ground cloves
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

Instructions:

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.

http://allrecipes.com/Recipe/Simple-Whole-Roasted-Chicken/Detail.aspx