Get ready to transform your ordinary roast chicken into a mouthwatering culinary masterpiece that will have your family and friends begging for seconds! This Cinnamon Nutmeg Roasted Chicken is not just another dinner recipe – it's a sensory journey that combines warm, aromatic spices with perfectly crispy, golden-brown chicken that practically melts in your mouth. Imagine the irresistible aroma of cinnamon and nutmeg filling your kitchen, promising a meal that's both comforting and extraordinarily delicious.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups vegetables (carrots, potatoes, etc.)
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 425°F (218°C).
- Pat the chicken dry thoroughly with paper towels to ensure crispy skin. This helps the spices adhere and promotes even browning.
- In a small bowl, mix cinnamon, nutmeg, salt, and pepper. Create a spice blend by combining these ingredients until well integrated.
- Gently loosen the chicken's skin with your fingers, being careful not to tear it. Rub half of the spice mixture directly onto the meat under the skin.
- Rub the remaining spice mixture and olive oil over the entire exterior of the chicken, ensuring complete coverage.
- Chop vegetables into roughly 1-inch pieces. Arrange the vegetables in a single layer in a large roasting pan or cast-iron skillet.
- Place the seasoned chicken breast-side up on top of the vegetables. The vegetables will catch the drippings and become wonderfully flavored.
- Roast in the preheated oven for approximately 60-75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from oven and let the chicken rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with the roasted vegetables, spooning any pan juices over the dish for extra flavor.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting to ensure even cooking.
- Dry Skin is Key: Pat the chicken completely dry with paper towels. This crucial step guarantees that crispy, golden skin everyone loves.
- Spice Distribution: Take time to gently loosen the skin and rub spices directly on the meat for maximum flavor penetration.
- Vegetable Placement: Cut vegetables into uniform pieces to ensure they cook evenly and absorb all the delicious chicken drippings.
- Use a Meat Thermometer: Don't rely on guesswork – always check that the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Resting is Crucial: Allow the chicken to rest for 10-15 minutes after cooking. This helps redistribute juices, ensuring each bite is moist and flavorful.
- Pan Choice: A cast-iron skillet or heavy roasting pan works best for achieving even heat distribution and beautiful browning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
