I've been roasted

I received a roasting pan as a Christmas gift from my mom, and the first thing I made in it was a roast chicken. Believe it or not, I've never roasted a whole chicken before, so this was a first for me! It turned out really well, it tasted great and I used the leftovers on a homemade pizza the next day.

It took a bit longer than I expected to get done (the recipe said 1 hour but it was more like 1.5 hours), but that was alright. The spices might seem a little weird in this recipe but they really do work well together!

I added some red potatoes and onions to the pan and they turned out great, too.

Roasted Chicken
slightly adapted from AllRecipes

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, whole
1 onion, cut into quarters

Directions:

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. (I actually didn't marinate the chicken, I immediately baked it and it still tasted great).Preheat oven to 500 degrees F.

Stuff the chicken cavity with the garlic and onion. 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, and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting 30 minutes, to an internal temperature of 180 degrees F. Let stand 20 minutes before serving.