Roasted Chicken with Chimichurri Sauce
1 4-lb whole chicken
3 T minced garlic
1 sweet onion, cut in eighths
4t salt
2t white sugar
cloves
cinnamon
nutmeg
allspice
Preheat oven to 500. Stuff chicken with garlic and onion. Mix together remaining ingredients, then rub over chicken. Place in dutch oven, breast side down (may also use roasting pan, but we don't have one!) and surround with any leftover onions. Roast for 15 minutes, then baste with liquids and reduce heat to 450. Roast 15 more minutes, then baste. You may need to drizzle EVOO over top of chicken if liquid is sparse. Cover with foil and roast for 30 more minutes at 425, or until internal temperature reaches 180. Remove from oven and leave covered for 20 minutes.
tweaked from http://allrecipes.com/Recipe/Simple-Whole-Roasted-Chicken/Detail.aspx
Chimichurri Sauce from http://allrecipes.com/Recipe/Chimichurri-Sauce/Detail.aspx.
Enjoy!!
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