For a lightly seasoned chicken that will provide delicately seasoned meat for other dishes the spicing in this recipe is wonderful. It makes excellent meat for an Indian curry. The recipe was developed by trial and error. Feel free to play with it as desired.

Ingredients:

1 whole roasting chicken, 6 - 8 pounds
1 large onion, sliced
4 large garlic cloves
3 sticks of cinnamon
2 bay leaves
1/2 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
salt and pepper

Cover the bottom of a large roasting and pan with the sliced onions. Quarter the garlic cloves and scatter around the bottom of the pan and add the bay leaves. Break one of the cinnamon sticks into fragments and scatter over the top of the onions. Remove the giblets from the chicken and reserve them for any other purpose you may have. Rinse the chicken inside and outside with running water and then pat dry with paper towels. Rub a small amount of salt and pepper over the surface of the chicken then place it in the roasting pan on top of the other ingredients. Break the remaining cinnamon sticks into fragments and then place inside the bird cavity. Sprinkle the thyme, sage and rosemary over the top of the chicken then cover the pan with a lid or aluminum foil, careful to ensure the covering does not contact the bird. Roast at 325°F for 1 hour, or until the juices run clear when the chicken is pierced in the thickest part of the body. Remove from oven and carve, serve immediately, or refrigerate if using the meat for other purposes.