How do you make fall spiced whole chicken?

To make fall spiced whole chicken, start with a 4-5 lb whole chicken. Pat dry, then rub inside and out with a mix of 2 tsp ground cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1 tbsp fresh sage, salt, and pepper. Stuff the cavity with halved apples, onions, and garlic. Truss the legs and tuck wings. Brush skin with olive oil. Roast at 425°F for 15 minutes, then reduce to 350°F and cook 1-1.25 hours until internal temp hits 165°F in the thigh. Baste every 30 minutes with apple cider for moisture. Rest 10-15 minutes before carving. This yields juicy meat with warm fall flavors. Total time: 1.5-2 hours. Serves 4-6. Pro tip: Brine overnight in apple cider vinegar mix for extra tenderness.

What spices work best for fall spiced whole chicken?

Key fall spices for whole chicken include cinnamon (warm base), nutmeg and allspice (earthy depth), cloves or ginger (subtle heat), and fresh herbs like sage, thyme, or rosemary (savory balance). Use 1-2 tsp each of ground cinnamon, nutmeg, and allspice; ½ tsp cloves; and 1 tbsp chopped sage. Mix with 2 tbsp olive oil, salt, and pepper for a rub. Avoid overpowering with too much sweetness—balance with garlic powder or smoked paprika. This combo evokes pumpkin pie and harvest vibes without clashing poultry taste. Test on skin and under for even flavor. Pairs perfectly with roasted root veggies. Experiment by adding orange zest for brightness.

How long to roast fall spiced whole chicken?

Roast a 4-5 lb fall spiced whole chicken at 425°F for 15 minutes to crisp skin, then 350°F for 60-75 minutes, totaling 1.25-1.5 hours. Check doneness with a thermometer: 165°F in thickest thigh part, juices run clear. Factors like oven accuracy or chicken size affect time—add 10-15 minutes per extra pound. Baste with apple cider or butter midway for moisture. If stuffed, ensure cavity reaches 165°F too. Let rest 10 minutes post-roast to redistribute juices. This method gives golden skin and spiced, tender meat. Always preheat oven fully for even cooking.

Can you cook fall spiced whole chicken in a slow cooker?

Yes, slow cooker fall spiced whole chicken is easy and hands-off. Rub a 4-5 lb chicken with cinnamon, nutmeg, allspice, sage, salt, and pepper mix. Add sliced apples, onions, carrots to cooker base. Place chicken on top, drizzle with ½ cup apple cider. Cook on low 6-7 hours or high 3-4 hours until 165°F internal temp. For crispy skin, broil 3-5 minutes after. No trussing needed. This yields fall-forward flavors with minimal effort—perfect for busy days. Shred leftovers for tacos or salads. Serves 4-6; total active time under 10 minutes. Tip: Line cooker with foil for easy cleanup.

What sides pair with fall spiced whole chicken?

Pair fall spiced whole chicken with roasted Brussels sprouts (toss in balsamic and pecans), mashed sweet potatoes (with maple and cinnamon), or wild rice pilaf with dried cranberries. Add a green salad with apples and walnuts for crunch. These echo the chicken's warm spices—nutty, sweet, earthy notes. For starch, try cornbread or herb stuffing. Veggies like butternut squash or green beans almondine balance richness. Aim for 2-3 sides to serve 4-6. Total meal prep: 45 minutes alongside chicken roast. Nutrition boost: High protein (30g/serving), plus fiber from veggies. Links well to harvest-themed recipes like apple cider glaze.

Fall Spiced Whole Chicken with Dates Pistachios Carrots

Name: Fall Spiced Whole Chicken
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Cuisine: Mediterranean
Ingredients: – 4-5 lb whole chicken Provides the base protein, yields juicy results when roasted; – 2 tsp ground cinnamon Adds warm, sweet base flavor typical of fall dishes; – 1 tsp ground nutmeg Brings earthy depth to balance the sweetness; – 1 tsp ground allspice Offers subtle spicy notes for complexity; – 1 tbsp fresh sage, chopped Delivers savory herbal balance; – Salt and pepper, to taste Seasons throughout for enhanced taste; – 2-3 medium Halved apples Stuff cavity for moisture and mild fruitiness; – 1 large Onions, halved Aromatics that infuse gentle sweetness; – Garlic head, halved Boosts savory undertones; – 2 tbsp Olive oil Helps crisp the skin; – 1 cup Apple cider For basting to keep meat moist; – 1 cup Dates, pitted and halved Contributes natural sweetness and chewiness; – 1/2 cup Pistachios, chopped Adds crunch and nutty richness; – 1 lb Carrots, baby carrots Roasts alongside for a colorful, vitamin-packed side

Description

🍗 Create an impressive sweet and spicy roast chicken that combines tender, juicy meat with caramelized dates, crunchy pistachios, and roasted carrots for a complete meal
🥘 Master this show-stopping dish that balances sweet and heat perfectly, making it ideal for dinner parties or special family gatherings with its restaurant-quality presentation

Ingredients

– 4-5 lb whole chicken Provides the base protein, yields juicy results when roasted

– 2 tsp ground cinnamon Adds warm, sweet base flavor typical of fall dishes

– 1 tsp ground nutmeg Brings earthy depth to balance the sweetness

– 1 tsp ground allspice Offers subtle spicy notes for complexity

– 1 tbsp fresh sage, chopped Delivers savory herbal balance

– Salt and pepper, to taste Seasons throughout for enhanced taste

– 2-3 medium Halved apples Stuff cavity for moisture and mild fruitiness

– 1 large Onions, halved Aromatics that infuse gentle sweetness

– Garlic head, halved Boosts savory undertones

– 2 tbsp Olive oil Helps crisp the skin

– 1 cup Apple cider For basting to keep meat moist

– 1 cup Dates, pitted and halved Contributes natural sweetness and chewiness

– 1/2 cup Pistachios, chopped Adds crunch and nutty richness

– 1 lb Carrots, baby carrots Roasts alongside for a colorful, vitamin-packed side

Instructions

1-First Step: Mise en Place and Prep the Chicken Take a 4-5 lb whole chicken from the fridge. Pat dry inside and out with paper towels. This removes moisture for crispy skin.

2-Second Step: Make and Apply the Spice Rub Mix 2 tsp ground cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1 tbsp fresh sage, salt, and pepper. Rub half inside the cavity. Combine with 2 tbsp olive oil for the exterior.

3-Third Step: Stuff the Cavity Stuff with halved apples, onions, garlic head, halved dates, and chopped pistachios. Truss legs with kitchen twine. Tuck wings under body.

4-Fourth Step: Prepare Vegetables and Arrange Toss 1 lb baby carrots with olive oil, salt, pepper. Scatter in roasting pan. Place chicken on top. Drizzle skin with remaining oil.

5-Fifth Step: Roast the Chicken Roast at 425°F for 15 minutes to crisp skin. Reduce to 350°F. Cook 1-1.25 hours, basting every 30 minutes with 1 cup apple cider. Check thigh reaches 165°F.

6-Final Step: Rest and Serve Rest chicken 10-15 minutes tented with foil. Carve and plate with roasted carrots, dates, and pistachios. Juices redistribute for maximum tenderness.

Notes

🍗 Let the chicken come to room temperature before roasting – this ensures even cooking and a juicier result
🥘 Use a meat thermometer for perfect results – checking the internal temperature prevents overcooking and guarantees food safety
🌰 Toast the pistachios lightly before adding them – this enhances their nutty flavor and keeps them crunchy even after roasting

Prep Time: 20 minutes
Resting time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 25g
Sodium: 650mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 35g
Cholesterol: 120mg

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