Easy Roasted Whole Chicken

Combine salt, sugar, cloves, allspice, nutmeg, and cinnamon in a small bowl until they are well blended. Coat the chicken evenly with the spice mixture, ensuring it is thoroughly covered on all sides. Place the chicken in a large container and cover it with a lid, then refrigerate for 24 hours to allow the flavors to penetrate deeply.

Heat your oven to a very high temperature of 500 degrees F (260 degrees C). Position the chicken breast-side down in a roasting pan, which has a rack inside it for air to circulate around the chicken. Stuff the cavity of the chicken with crushed garlic, taking care not to push it too far in.

Place the chicken in the preheated oven and roast for 15 minutes. Lower the heat to a moderate level of 450 degrees F (230 degrees C) and continue roasting for another 15 minutes. Use the pan drippings to baste the chicken, then reduce the heat once again to 425 degrees F (220 degrees C) and roast for a total of 30 minutes. Check the internal temperature of the chicken by inserting an instant-read thermometer into the thickest part of the thigh, close to the bone. The temperature should read 165 degrees F (74 degrees C).

Once cooked, remove the chicken from the oven and let it rest in a warm environment for 20 minutes before slicing into thin pieces.