Best-ever roast chicken

    1 day 1 hour 15 min

    Whole chicken is marinated in a spice mix of cloves, allspice, nutmeg and cinnamon then roasted. If you want an ultra-moist roast chicken, rotate the chicken by 180 degrees every 15 minutes, during the cooking time.

    899 people made this

    Serves: 6 

    • 2 teaspoons salt
    • 1 teaspoon caster sugar
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon
    • 1 (1.8kg) whole chicken
    • 5 cloves garlic, crushed

    Prep:15min  ›  Cook:1hr  ›  Extra time:1day marinating  ›  Ready in:1day1hr15min 

    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 260 C / Gas 10.
    3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting tin.
    4. Roast 15 minutes in the preheated oven. Reduce heat to 230 C / Gas 8 and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 220 C / Gas 7 and continue roasting 30 minutes, to an internal temperature of 85 degrees C. Let stand 20 minutes before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (811)


    First time I ever made a roast chicken and it turned out delightfully tender and delicious! This might be a new family recipe.  -  25 Dec 2016


    really nice recipe! something different, flavour gets a little sicky after a while, but over all a really nice different flavour.  -  13 Nov 2013


    This is only the 2nd time in my life making a whole roasted chicken (because I find them too dry and bland to bother), but after using *this* recipe it may just become a weekly occaision! Not only was this easy to prepare and the flavour outstanding, this was the JUICIEST chicken I have ever eaten - anywhere! I am so impressed with this recipe, I'm going to try this rub/marinade and roasting method with my next holiday turkey. I think roasting it breast-side down may be the key in retaining the flavourful juices. My only changes were to double the spices and add an onion to the cavity with the garlic. Amazing chicken!  -  04 Sep 2006  (Review from Allrecipes US | Canada)