Cinnamon Nutmeg Roasted Chicken
Infuse your dinner table with the warm, aromatic flavors of Cinnamon Nutmeg Roasted Chicken—a recipe that combines the earthy sweetness of cinnamon, the subtle spice of nutmeg, and a medley of classic seasonings to create an unforgettable meal. This golden, roasted chicken is seasoned with a rich spice rub, stuffed with fresh rosemary and lemon for extra zest, and surrounded by tender carrots, creamy baby potatoes, and caramelized onions. Roasted to perfection with a splash of chicken broth to keep it irresistibly juicy, this dish is both visually stunning and deeply comforting. Ready in just 15 minutes of prep time and perfect for family dinners or special occasions, this spiced roasted chicken recipe is the ideal blend of simplicity and gourmet flair.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 2 tbsp Olive oil
- 1.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 sprigs Fresh rosemary
- 1 Lemon
- 3 medium Carrots
- 1.5 lbs Baby potatoes
- 1 large Yellow onion
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it on a large roasting pan.
In a small bowl, mix together olive oil, ground cinnamon, ground nutmeg, garlic powder, onion powder, paprika, salt, and black pepper to create a spice rub.
Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
Stuff the chicken cavity with fresh rosemary sprigs and half a lemon. Set the remaining lemon half aside for later use.
Cut the carrots into chunks, halve the baby potatoes, and slice the onion. Arrange these vegetables around the chicken in the roasting pan.
Pour 1/2 cup of chicken broth into the bottom of the roasting pan to keep the chicken moist and help create a flavorful base for the vegetables.
Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C).
Midway through roasting, baste the chicken by spooning the juices from the pan over the top. Squeeze the remaining lemon half over the chicken and vegetables for added flavor.
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute.
Carve the chicken and serve with the roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.7 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1899 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
