Winter Chicken - chicken

Method

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