We had an unopened jar of jerk marinade in the refrigerator. I saw it and thought, why don't we just bathe the chicken in this stuff? We make jerk BBQ and baked jerk chicken legs pretty frequently. This would just be another version. My dad is the creative cook in my family, he's always willing to try something new and crazy. I am sure this is not a new idea. But for us, it was as we were so used to seasoning whole chicken the same way for years. My dad and I prepped the bird, added some oranges to the baste and some sweet peppers to offset the spicy flavor. Man, we couldn't stop eating it. It was that good, all on its own. It turned out to be an unexpected, juicy, twist to our spread. No regrets on the chicken this year, dad.
You can get creative here, add whatever you like to the roasting pan. Potatoes and other root vegetables will taste great laden with the juices of jerk chicken spices. Throw in some carrots or even chopped cassava. I love adding citrus to roasted chicken recipes. It gives the meat a nice fresh taste.
Whole Roasted Jerk Chicken
- 6lb whole chicken, cleaned
- 4 tbsp green seasoning
- 1 tsp paprika
- 1 tsp blackened seasoning
- 4 tbsp jerk paste/marinade (I prefer Walkerswood brand)
- 1 tsp salt
- 4 tbsp olive oil or melted butter
- 1 whole yellow bell pepper, sliced
- 1 whole red bell pepper, sliced
- 1 whole orange bell pepper, sliced
- 1 whole orange, for cavity
- ½ orange sliced, for pan
- 1 whole sweet white onion, quartered
- 10-12 scallions, chopped coarsely
- Twine for legs
- Clean chicken and pat dry.
- Season chicken with green seasoning, paprika, blackened seasoning, salt, jerk seasoning, and oil. Lift chicken skin (around breast area) and rub seasoning under the skin. Rub seasonings inside the cavity. Place chicken in large zip-lock bag or place in covered bowl and leave overnight in the refrigerator.
- Pre-heat oven to 450 degrees.
- Place orange inside the cavity of the chicken. Tie legs with twine.
- Arrange bell peppers, orange slices, onion, and scallions in pan around chicken. Roast for 25 minutes at 450 degrees. After 25 minutes, lower heat to 375 degrees. Bake for 30-40 more minutes until chicken juices run clear when pierced or a thermometer reads 165 degrees.
Cooking times for this recipe is based on a 6lb chicken. If your bird is larger or smaller, adjust cooking times accordingly.
I prefer the Walkerswood brand paste in the jar.