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
Whole roasted Jerk Chicken
This whole-roasted jerk chicken will add spice to your dinner table. It's a nice change from the usual roast chicken. Spice it up or tone it down as much as you like. Your guests won't be disappointed.
Ingredients
- 6lb whole chicken, cleaned
- 4 tablespoon green seasoning
- 1 teaspoon paprika
- 1 teaspoon blackened seasoning
- 4 tablespoon jerk paste/marinade (I prefer Walkerswood brand)
- 1 teaspoon salt
- 4 tablespoon 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
Instructions
- 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.
Notes
Additional Tips:
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.
Kami Singh-Gocool says
Can't wait to make this, thanks for sharing
Sameena Bemat says
This looks DELICIOUS! Need to try.
Tereasa Bajnath says
How do you clean the whole chicken? Is it just rinsed under water or is it soaked in the water/lime/flour/vinegar mixture like on the Guyanese Chicken Curry recipe? Thanks for your help!
YaYa Moore says
Nooo flour....other ingredients are fine including lemon and/or salt....then rinse with fresh water.
DaynzM says
I'm ready to make this for Thanksgiving - but not sure whta blackened seasoning is exactly?
Alica says
Hi there, blackened seasoning is a combination of various spices like paprika, smoked paprika, onion powder, garlic powder, etc. Adding this is completely optional you can leave it out if you don't have any on hand. I just like the extra flavor it gives to the chicken.
Mike says
Do I peel the whole orange and put it inside?
Alica says
Hi Mike, no leave the skin on.
JANESE SIMON says
This looks amazing and im going to make this for sure. What is green seasoning?
Alica says
Hi Janese, green seasoning is a wet seasoning base used to season meats, fish, rice, and even vegetables in Caribbean cooking. I have a recipe under 'Caribbean foods' if you'd like to try it.
Barbara says
Looks amazing I plan on making this soon. You don't use a rack for the chicken?