Rating: 4 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This delicious dinner recipe is easy to make and something the whole family will love. It includes a savory mix of cumin, coriander, nutmeg, paprika, and garlic powder spices.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
roast:
2 hrs
stand:
15 mins
total:
2 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

618 calories; fat 42g; cholesterol 191mg; saturated fat 11g; carbohydrates 9g; mono fat 19g; poly fat 9g; insoluble fiber 2g; sugars 4g; protein 49g; vitamin a 437.3IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 14mg; vitamin b6 0.9mg; folate 24.2mcg; vitamin b12 0.5mcg; sodium 438mg; potassium 521mg; calcium 50.5mg; iron 2.3mg.
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