Categories: Chicken, Main Dish

Ingredients

• 1 1/2 teaspoons garlic salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon dried thyme
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1⁄3 cup chicken broth
• 1 (7 -8 lb) whole roasting chickens
• 1 small onion , cut into wedges

Directions

1. In a small bowl, combine garlic salt, allspice, thyme, black pepper, cayenne, and cinnamon.

2. Add 1 1/2 teaspoons spice mixture to chicken broth, stirring well.

3. Fill a turkey marinade injector with broth mixture; inject mixture at 1-inch intervals into breast, thighs, and wings of chicken.

4. Rub remaining spice mixture over chicken skin.

5. Let chicken stand for 30 minutes.

6. Preheat oven to 375°.

7. Place onion wedges in chicken cavity, and tie legs together with kitchen string.

8. Tuck wings under, and place chicken, breast side up, on a V-shaped roasting rack set in a roasting pan.

9. Bake for 2 hours or until meat thermometer inserted into thickest portion of thigh reads 165°; loosely tent with foil to prevent excessive browning, if necessary.

10. Carefully transfer chicken to a serving platter or carving board, and let stand 10 minutes before carving.

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