Roasted Whole Chicken: Garlic & Onion

Spices for marinade:
~2 tsp salt
~1 tsp sugar
~1/2 tsp each:
      cloves
      rosemary
      nutmeg
      cinnamon
~1/4 tsp cardamom
~1 generous pinch saffron
1 whole 4-6 lb chicken
1 small white onion, peeled
5 cloves garlic, crushed

Mix spices for marinade. Rub onto the bird, cover tightly in plastic wrap and refrigerate 24 hours.
Heat oven to 350 degrees F.
Stuff the chicken cavity with the onion and garlic. Wrap the bird in foil and place on the oven rack. Roast an hour and a half to two hours, or until it smells like chicken. Remove the onions and garlic and discard. Serve roasted bird with rice and vegetables.

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