Jamaican Jerk Roasted Chicken

This is one of my favorite roasted chicken recipes. It is from Cooking with Paula Deen Magazine. The best thing about roasting chickens is you can make chicken salad sandwiches the next day. All you need to do is cut up the chicken and add some honey mustard, mayo, and nuts.

Jamaican Jerk Roasted Chicken

Ingredients
1 ½ teaspoons garlic salt

¾ teaspoon ground allspice

¾ teaspoon dried thyme

¾ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

¼ teaspoon ground cinnamon

1⁄3; cup chicken broth
1 (7 -8 lb) whole roasting chickens
1 small onions, cut into wedges Directions

Directions
1. In a small bowl, combine garlic salt, allspice, thyme, black pepper, cayenne, and cinnamon.  Add 1 1/2 teaspoons spice mixture to chicken broth, stirring well.

2. Fill a turkey marinade injector with broth mixture; inject mixture at 1-inch intervals into breast, thighs, and wings of chicken. Rub remaining spice mixture over chicken skin. Let chicken stand for 30 minutes.

3. Preheat oven to 375°. Place onion wedges in chicken cavity, and tie legs together with kitchen string. Tuck wings under, and place chicken, breast side up, on a V-shaped roasting rack set in a roasting pan. Bake for 2 hours or until meat thermometer inserted into thickest portion of thigh reads 165°; loosely tent with foil to prevent excessive browning, if necessary. Carefully transfer chicken to a serving platter or carving board, and let stand 10 minutes before carving.