Honeybaked Chicken

I call this dish "Honeybaked" because the combination of spices used are reminiscent of the flavor of a Honeybaked Ham...mmm...mmm...good!  This is my favorite way to bake whole chicken but the spice rub can also be used on turkey (perfect for Thanksgiving) or chicken parts.  It is excellent and succulent when cooked in a slow-cooker but here I roasted it in the oven for Sunday dinner.

You will need:

1 tbsp. salt

4 tsp. sugar (not shown)

1 tsp. ground cloves

1 tsp. ground allspice

1 tsp. ground nutmeg

1 tsp. ground cinnamon

2 whole chickens

1/4 stick butter or 2 tbsp. oil

1 large onion, diced

8 cloves garlic, minced

1. Preheat oven to 350 degrees.
2. In a small bowl, mix salt, sugar, cloves, allspice, nutmeg and cinnamon well.
3. Rinse chicken and pat dry with paper towels.
4. Rub chicken with butter or baste with oil.  Be sure to get under the chicken skin.
5. Rub chicken with spice mixture.  Be sure to get under the chicken skin.
6. Stuff each chicken cavity with half chopped onion and half minced garlic.
7. Place chicken in a roasting pan with rack.  Cover with aluminum foil.
8. Cook chicken in oven for 2 hours or until done.