• 1 3.5 lb roasting chicken
  • 1 tablespoon olive oil
  • 4 tablespoons 18 Spice Chicken Rub
  • 2 large carrots, cut into large pieces
  • 4 stalks of celery, halved
  • 1 medium onion, quartered




  1. Preheat oven to 375 degrees.
  2. Remove giblets and neck from chicken, discard or save for making chicken stock
  3. Starting at the neck cavity, loosen skin from breasts and drumsticks by inserting fingers between the skin and meat and gently pushing to separate.
  4. Rinse chicken and pat dry with paper towels.
  5. Place bird, breast side up on a rack in a shallow roasting pan.
  6. Combine oil and 18 Spice Seasoning Blend in a bowl.
  7. Rub seasoning mixture under the loosened skin and over the breasts and drumsticks.
  8. Place carrots, celery and onion inside the cavity of the chicken.
  9. Twist wingtips under the back of the bird and tie the legs together with kitchen string or wire.
  10. Roast in an uncovered pan 1 1/2 to 2 hours or until meat thermometer inserted in the meaty part of the thigh reads 165 degrees.
  11. Remove chicken from oven, tent loosely with foil to keep warm.
  12. Let stand 15 minutes before serving.