- make this recipe
- user reviews (1)
-
4
cups thickly sliced or quartered red, white, and/or yellow onions and/or boiling or ciopollini onions, peeled
-
1
5 - 6 pound whole roasting chicken
-
1
teaspoon sugar
-
1
teaspoon garlic powder
-
1
teaspoon ground cumin
-
1
teaspoon paprika
-
1
teaspoon ground coriander
-
1/2
teaspoon salt
-
1/4
teaspoon ground cinnamon
-
1/4
teaspoon ground black pepper
-
1/8
teaspoon ground nutmeg
-
2
tablespoons olive oil
-
Chard Leaves (optional)
1. Preheat oven to 350 degree F. In large shallow roasting pan place half the onions in an even layer. Sprinkle with 1/4 teaspoon salt; set aside. Fold chicken neck skin onto chicken back, secure with small skewer; tie legs to tail with kitchen string. Tie wings close to body or twist wing tips up and tuck under back of the chicken.
2. In small bowl combine sugar and remaining seasonings. Brush chicken all over with oil. Sprinkle spice mixture and rub in with fingers. Place chicken, breast side up, on onions in pan. If desired, insert meat thermometer into center of inside thigh muscle. (Thermometer should not touch bone.) Loosely cover with foil.
3. Roast for 1 hour. Remove foil. Add remaining onions to pan. Roast, uncovered, 30 minutes; cut strings on legs and wings. Roast 30 to 45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F in thigh). Cover with foil. Let stand 15 minutes before carving. Serve chicken with roasted onions and chard leaves. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- Calories 618,
- Protein (gm) 49,
- Carbohydrate (gm) 9,
- Fat, total (gm) 42,
- Cholesterol (mg) 191,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 19,
- Polyunsaturated fat (gm) 9,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 437,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 438,
- Potassium (mg) 521,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I loved this recipe. I found that the onions needed to be cut quite thick or they burn in the pan, but the rub is delicious and relatively easy. It was a really nice change from the usual Italian rub that I use on roast chicken. I would definitely make this again!
10/24/2010 09:01:42 PM Report Abuse