Roast Chicken (Caribbean style)
A simple roasted chicken recipe loaded with notes of Caribbean flavor and roasted to perfection.
Ingredients
- 5-6 lb5-6 lb5-6 lb Whole Chicken
- 2 tsp2 tsp2 tsp Salt, (or to taste)
- 1 Tbsp1 Tbsp1 Tbsp Smoked Paprika
- 111 Lemon
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 1 cup1 cup1 cup distilled White Vinegar, (used with water to wash the chicken)
- .5 cup.5 cup.5 cup White Wine, (or pineapple juice)
- .5.5.5 Yellow Onion
- 2 head2 head2 head Green Onion (Scallion)
- 1 bunch1 bunch1 bunch fresh Thyme, leaves removed from the stem
- 4 cloves4 cloves4 cloves Garlic
- 222 Celery, stalks
- .25 cup.25 cup.25 cup Cilantro
- 222 Wiri Wiri Peppers, seeds removed (substitute with scotch bonnet pepper if necessary.)
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
Green Seasoning
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Making the Green Seasoning
- Add all of the green seasoning ingredients listed above to a food processor and blend until a smooth paste forms.
Seasoning the Chicken
- Wash and prep chicken with vinegar and water. Remove the liver, neck bone and gizzards if included. You can discard these bits or add them to the roasting pan if you like.
- Using kitchen shears, cut the chicken down the breast bone, then turn chicken back side up and press on the back bone to flatten chicken.
- Turn chicken breast side up and dry inside chicken with paper towel.
- Using half of a lemon, drizzle lemon juice over the chicken, followed by 1 tbsp of olive oil and the coconut aminos. Rub to cover the chicken evenly.
- Sprinkle generously with salt and paprika
- Add half of the green seasoning to inside of the chicken, ensuring to get the seasoning in all the nooks and crannies and any parts of the breast that may have pockets.
- Place chicken breast side down into a roasting dish or pan.
- Press to ensure chicken is flat, then repeat the seasoning steps above: dry chicken skin with paper towels. Drizzle the juice of half a lemon, followed by 1 tbsp of olive oil. Rub to cover all visible surface area of the chicken. So basically anywhere else that you didn't add seasoning before. Sprinkle generously with salt and then lather with the remaining green seasoning.
- Cover the chicken with plastic wrap and place seasoned chicken in the refrigerator to marinate overnight.
Roasting the chicken
- Remove chicken from the refrigerator at least 1 hour before roasting to allow the pan and the chicken to come up to room temperature.
- Preheat oven to 450˚F.
- Remove plastic wrap from chicken.
- Place chicken uncovered on the middle rack of the oven.
- Roast uncovered for 30 minutes
- Add 1/2 cup pineapple juice (or white wine If not doing Whole30) to pan and cover with aluminum foil. Do not spoon juices on the chicken.
- Continue to roast for another 15 minutes to 30 minutes, then remove chicken from oven.
- Let rest for 15, then spoon pan juices over the chicken before serving.
Notes
Season the chicken overnight or at least 6 hours before roasting for best results. Trust me it is so worth it.
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About This Recipe
Show nutritional information
Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Whole30This is our estimate based on online research. | |
Calories: | 677 |
Fat: | 48 g |
Carbohydrates: | 8 g |
Protein: | 53 g |
Cholesterol: | 213 g |
Sodium: | 872 mg |
Fiber: | 1 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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