Whole Roasted Chicken

You just need a chicken that's around 4 lbs, and a bunch of seasonings you should have in your kitchen already. This chicken was tasty! Serve with a veggie, bread, or whatever tickles your fancy. It's got somewhat sweeter taste to it. My kids couldn't get enough of it! Serves 6-8.

Whole Roasted Chicken

1 4-lb chicken
3 tsp salt
1 tsp sugar
6 minced garlic cloves, separated
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cinnamon

1. Grease roasting pan; set aside. Mix salt, sugar, 2 garlic cloves, allspice, nutmeg, and cinnamon.
2. Clean chicken by removing innards and rinsing thoroughly with water; place in greased roasting pan. Poke tiny holes all over chicken chicken. Rub seasonings all over chicken, underneath the skin as much as possible. Optional: let marinade in refrigerator up to 24 hours.
3. Preheat oven to 500 degrees. Stuff 4 cloves of garlic in chicken's cavity. Place chicken so it is breast-side down in pan (flat side up). Roast 15 minutes at 500 degrees. Turn heat down to 450 and roast 15 minutes more. Reduce heat to 425 and flip chicken over; roast 30 minutes, or until internal temperature is 180 degrees. Let sit 10 minutes before serving.