There’s something magical about the way cloves and cinnamon wrap around roast chicken—it’s cozy, a little unexpected, and seriously crave-worthy. This spiced roast chicken is my go-to for cooler months (though honestly, I make it year-round!) because it turns dinner into a warm, aromatic hug. And the best part? The spice butter does all the heavy lifting, infusing every bite with flavor while the oven does the work. Let’s make a chicken dinner that feels like a celebration—even on a Wednesday night.
Why You’ll Love This Recipe
I started tweaking this recipe when I was a personal chef for a client who wanted something “homey but elevated” for her dinner parties. Let me tell you, it was a hit—both around a formal table and at my own weeknight meals with my kids.
- Rich, warming spices that make the whole kitchen smell amazing
- Flavorful, juicy chicken thanks to the under-the-skin spice butter
- Optional pan sauce that feels fancy but is oh-so-simple
- Easy enough for dinner, special enough for guests
- Leftovers that taste even better the next day
Ingredients Breakdown
Essentials
- 1 whole chicken (4–5 lb), giblets removed, patted dry
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (or 1/4 tsp if you like it milder)
- 1/2 tsp sweet or smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt (more if needed)
- 1/2 tsp freshly ground black pepper
- 1 tbsp light brown sugar (optional, for caramelized skin)
- Zest of 1 orange or lemon (optional)
Pro Tips
- Use a bed of chopped onion, carrots, and celery as a roasting rack for added flavor and an easy built-in side
- Tuck a couple of orange slices or fresh herb sprigs under the skin for even more depth
- Pan sauce extras: 1/2 cup chicken stock or white wine, and a tablespoon of butter
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Place the chicken on a rack in a roasting pan or over a bed of aromatics (onions, carrots, celery).
- In a small bowl, stir together the softened butter, olive oil, cinnamon, cloves, paprika, garlic powder, onion powder, salt, pepper, brown sugar (if using), and citrus zest until smooth.
- Gently separate the skin from the chicken’s breast and thighs using your fingers. Rub about two-thirds of the spice butter under the skin, and spread the remaining butter all over the outside.
- If desired, lightly tie the legs together for even roasting (not necessary, but looks polished).
- Roast at 425°F for 15–20 minutes to get that golden, head-start crisp on the skin.
- Reduce oven temperature to 350°F (175°C) and continue roasting until the thickest part of the thigh reaches 165°F (about 1 to 1.5 hours total), basting with pan juices every 30 minutes if you’d like.
- Once done, remove the chicken from the oven and let it rest for 15 minutes under foil to keep it juicy.
- To make a quick sauce, place the roasting pan over medium heat, add chicken stock or wine, and scrape up the browned bits. Let it reduce, then whisk in a small knob of butter—plus a little drizzle of honey or pinch of cinnamon if you’d like.
- Carve the chicken and drizzle with pan sauce. Serve with sides like roasted vegetables, mashed potatoes, or a citrusy salad.
Chef’s Tips and Tricks
- Dry the chicken thoroughly before seasoning to promote crisp skin.
- Use a thermometer—don’t guess on doneness! The thickest part of the thigh (not touching bone) should read 165°F.
- If you want even crispier skin, finish under the broiler for 1–2 minutes after roasting. Watch closely!
- Letting the chicken rest is key—juices redistribute and the meat stays tender.
Recipe Variations and Serving Suggestions
- Swap the orange zest for lemon if you prefer a sharper brightness
- Leave out the brown sugar for a more savory option, or sub honey for a floral sweetness
- Use smoked paprika to add a smoky twist
- Turn leftovers into sandwiches, grain bowls, or chicken salad with toasted walnuts and apples
FAQs
Can I make this with chicken pieces instead of a whole chicken?
Yes! This spice rub works beautifully on chicken thighs, drumsticks, or breasts. Just adjust the roasting time—bone-in pieces will take about 35–45 minutes at 375°F.
What can I use instead of cloves?
Allspice or a little nutmeg can offer a similar warmth if you don’t have cloves or prefer something subtler.
Can I prep it ahead of time?
Absolutely. Rub the spice butter under and over the skin, then refrigerate the bird for up to 24 hours. Let it sit at room temp for 30 minutes before roasting.
Recipe Card
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- 1 whole chicken (4–5 lb), giblets removed
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp brown sugar (optional)
- Zest of 1 orange or lemon (optional)
Instructions:
- Preheat oven to 425°F. Set chicken on a rack or over aromatics in a roasting pan.
- Mix butter, oil, and spices. Rub under and over the chicken skin.
- Roast at 425°F for 15–20 mins, then lower to 350°F and roast until chicken reaches 165°F internally.
- Rest for 15 minutes. (Optional: make a pan sauce using stock or wine.) Carve and serve.
Nutrition: ~340 calories per serving
Did you make this Cinnamon & Clove Roast Chicken? Let me know how it turned out in the comments below—I’d love to hear your take! And if you snapped a photo, tag @thekitchensaid on Instagram so we can all drool together. Happy roasting!
