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fall spice roasted chicken in plate over bed of veggies

Fall Spiced Whole Chicken Recipe

A perfect menu item for Thanksgiving. This recipe yields the crispiest chicken I've ever had, and only requires 1 pan to make. The super simple chicken spice rub features 3 ingredients, and it packs an amazing warm, fall flavor!
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Prep Time: 20 minutes
Bake Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4 to 6 people

Ingredients

  • 1 teaspoon salt
  • 1 & 1/2 teaspoons ground nutmeg
  • 1 & 1/2 teaspoons ground cinnamon
  • 1 (4 pound) whole chicken * see notes on cook times for different sizes
  • 1 & 1/2 pounds Yukon gold potatoes, washed and cut into wedges
  • 3 medium carrots, peeled and cut into thick sticks
  • 1 cup water or chicken stock ** see notes
  • 3 tablespoons extra-virgin olive oil

Instructions

  • In a small bowl, mix together salt, nutmeg, and cinnamon to combine. Set aside about 1 teaspoon of the spice mix for the vegetables.
  • Place your chicken in a plate and pat it dry with a paper towel. Rub the spice mix all over the surface of the chicken. (Optional) Tie the chicken legs together with some kitchen twine to allow for even baking and for a nicer presentation! Set the chicken aside for 30 minutes to let it come up to room temperature.
    Preheat your oven to 375°F.
  • In a large roasting pan or similarly sized baking dish, add vegetables and sprinkle the remaining teaspoon of the spice mix over them. Nestle the chicken into the center of the pan. Pour your water or stock into the pan, and drizzle the top of the chicken and veggies with olive oil.
  • Transfer the chicken to the center of a preheated 375°F oven, and bake for 1 hour and 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165°F and the chicken juices run clear. For an extra crispy chicken skin, broil on low for 2 to 5 minutes, or until a deep golden brown.
  • Take the chicken out of the oven and loosely tent it with aluminum foil. Let the chicken rest for 20 minutes before carving and serving!

Notes

* The size of the chicken you use will change the bake time slightly. Chicken should generally be baked for about 20 minutes per pound. But the best tell for when chicken is done baking is an instant read thermometer! A thermometer should read 165°F when inserted into the thickest part of the chicken. The chicken juices should also run clear.
** Some liquid is important to make sure the bottom of the pan doesn't burn as the chicken roasts. I've used water for years, and it's always been perfectly delicious, but if you want some added flavor you can use chicken stock!
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