Roast Chicken (Caribbean style)
Caribbean Style Roast chicken gets a tropical twist with this easy roasted spatchcock chicken recipe made with green seasoning marinade. Add some Caribbean flavor to family meals or holiday dinners with this easy roasted chicken recipe.
Servings 8
Calories 277kcal
Equipment
- Food Processor
- Roasting pan
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
- 1/2 cup white wine or pineapple juice
Green Seasoning:
- 1/2 yellow onion
- 2 heads green onion
- 1 bundle of fresh thyme leaves removed from the stem
- 4 cloves of garlic
- 2 stalks of celery
- 1/4 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 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.
Nutrition
Calories: 277kcal | Carbohydrates: 4g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 738mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg