Ingredients

Instructions

  1. Rinse chicken and pat dry.
  2. In a small bowl combine salt, sugar and spices.
  3. Coat chicken evenly with seasoning, sprinkling a little in cavity, and rubbing the rest into skin.
  4. Wrap in plastic bag and refrigerate for up to 48 hours.
  5. Heat oven to 500°F.
  6. In a small roasting pan, place chicken breast side down on a rack.
  7. After 15 minutes, reduce heat to 450 F, turn bird breast side up, and roast 15 minutes more.
  8. Reduce heat to 425 F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160°F.
  9. Remove chicken from oven, and let stand 15 minutes before carving.