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    "Home" » Whole30

    Roast Chicken (Caribbean style) {Whole30}

    Published: Nov 4, 2019 · Modified: Apr 29, 2022 by Althea Brown · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    Roast Chicken (Caribbean Style) or Caribbean Roast chicken is sometimes just called baked chicken. In fact, most chicken cooked in the oven is called baked chicken. This chicken is however, cooked at a higher temperature and roasted to perfection. So follow along below for the perfect Caribbean Roast Chicken.

    Roasted spatchcocked chicken in a skillet, with peeks of sides
    Jump to:
    • What makes the roast chicken Caribbean Style:
    • Prepping the chicken before roasting:
    • Cutting the chicken down the breast
    • Roasting uncovered first, then covering:
    • Making the Roast Chicken Whole30
    • The Printable Caribbean Roast Chicken Recipe:
    • Printable Recipe Card

    What makes the roast chicken Caribbean Style:

    The difference between this recipe and other roast chicken recipes out there is that the chicken is marinated in Caribbean Green Seasoning. Caribbean Green seasoning, also called sofrito, epis and recaito in some cultures is a herb based marinade. It is called green seasoning because of the bold green color. Marinating your chicken for at least 4 hours or over night makes this dish as Caribbean as it gets.

    Caribbean Green Seasoning
    Spoonful of green seasoning over a spatchcock chicken
    Green seasoning being added to a spatchcock chicken

    Prepping the chicken before roasting:

    I'm Guyanese so I always prep and wash my chicken before cooking. For whole chickens, I remove the giblets, neck bones first. Sometimes I set them aside for bone broth but most times, I cook them with the chicken.

    For this recipe I spatchcocked (sometimes called butterflying) the chicken. To spatchcock or butterfly a chicken you completely remove the back bone of the chicken and press it flat, breast side up. This significantly reduces cooking time. My husband loves the chicken back, so I don't completely remove the chicken back bone, but rather I just cut it down the back and press the chicken flat.

    Spatchcocked seasoned chicken ready for roasting!

    Cutting the chicken down the breast

    Alternatively to the traditional spatchcock, I sometimes cut the chicken down the breast bone and press it flat, or I cut it completely into halves. And I must say that chicken done this way is the juiciest. All the fat from the back runs down into the breast and the skin crips up evenly. If I don't plan on plating up the chicken for the table, this is my preferred method. It is less pretty but oh so tasty.

    Roasting uncovered first, then covering:

    I learned this trick from her royal highness Ina Garten and it makes such a huge difference. Roast the chicken uncover for 30 minutes, then cover and continue to cook for another 15 to 30 minutes. I go for the full 30, because I like my chicken falling off the bone!

    Roasted spatchcocked chicken in a skillet, with peeks of sides

    Making the Roast Chicken Whole30

    To make this recipe Whole30 simply skin the wine and use apple or pineapple juice instead, and as always ensure that your juice of choice is Whole30 Compatible.

    The Printable Caribbean Roast Chicken Recipe:

    Printable Recipe Card

    Roasted spatchcocked chicken in a skillet, with peeks of sides
    Print Recipe
    5 from 2 votes

    Roast Chicken (Caribbean style)

    A simple roasted chicken recipe loaded with notes of Caribbean flavor and roasted to perfection.
    Prep Time8 hrs
    Cook Time1 hr
    Total Time9 hrs
    Course: Chicken Main Dish
    Cuisine: Caribbean
    Keyword: Caribbean roast chicken
    Servings: 8
    Author: Althea Brown

    Ingredients

    • 1 whole chicken 5-6 pounds
    • 2 teaspoons of salt or salt to taste
    • 1 tablespoon smoked paprika
    • 1 lemon
    • 2 tablespoons olive oil
    • 2 tablespoons of coconut aminos
    • 1 cup of white vinegar used with water to wash the chicken
    • ½ cup white wine or pineapple juice

    Green Seasoning:

    • ½ yellow onion
    • 2 heads green onion
    • 1 bundle of fresh thyme leaves removed from the stem
    • 4 cloves of garlic
    • 2 stalks of celery
    • ¼ cup of cilantro
    • 2 wiri wiri peppers seeds removed, substitute with scotch bonnet pepper if necessary.
    • 1 tablespoons of olive oil

    Instructions

    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 tablespoon 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 grannies 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 tablespoon of olive oil. Rub to cover all visible surface area of the chicken. So basically anywhere else that you didn't add seasoning to 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 over night.

    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 ½ 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.
    « Chicken Foot Souse
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    Reader Interactions

    Comments

    1. Micheal mahabeer says

      November 24, 2019 at 3:19 pm

      5 stars
      Althea, this was the best baked chicken I have ever made in my life. Super tender and juicy! The drumstick bone pulled right out. Thank you!!! Definitely a keeper recipe! Only addition to the green seasoning was a stalk of cilantro and quarter bell pepper.

      Reply
      • Althea Brown says

        November 24, 2019 at 5:04 pm

        I’m so glad you tried it and made it your own. Yes!!!

        Reply
    2. Louis Corbin says

      January 21, 2021 at 6:54 pm

      5 stars
      Tried this recipe over the holidays for an alternate to the Thanksgiving turkey. My son and I whipped up the family meal.

      Easy to follow recipe, and absolutely delicious and succulent outcome. Family loved it!! I did too, a lot!!

      Reply
      • Althea Brown says

        January 21, 2021 at 8:20 pm

        Thank you so much for trying my recipe and sharing. So glad it was a hit

        Reply
    3. marlene says

      April 18, 2021 at 10:44 am

      Thanks for this wonderful recipe! Family love it

      Reply

    Trackbacks

    1. Oven Roasted Drumsticks - Metemgee says:
      June 6, 2020 at 7:42 pm

      […] Oven Roasted Chicken […]

      Reply
    2. Oven Baked Pineapple BBQ Chicken (Whole30) - Metemgee says:
      September 19, 2021 at 2:17 am

      […] […]

      Reply
    3. Seasoned Yellow Rice - Metemgee says:
      September 21, 2021 at 3:14 am

      […] rice pairs perfectly with the roasted chicken recipe I shared last week. It even works with some sautéed shrimp or steamed fish. I’ve […]

      Reply
    4. 1facilitating says:
      January 12, 2022 at 4:18 pm

      1antiseptic

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

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