Caribbean Spiced Roast Chicken
Infuse your dinner table with the vibrant flavors of the Caribbean with this irresistible Caribbean Spiced Roast Chicken. This recipe combines a juicy, oven-roasted whole chicken with a bold, aromatic marinade featuring citrusy lime juice, fiery scotch bonnet pepper, and a medley of warm spices like allspice, cinnamon, and nutmeg. Fresh herbs like parsley and thyme elevate the dish, while a touch of brown sugar adds a subtle, caramelized sweetness. Perfectly roasted and basted for golden, flavorful perfection, this chicken is a feast for both the eyes and the palate. Serve it with lime wedges for a zesty finishing touch, and transport your taste buds to tropical paradise. Ideal for family dinners or weekend entertaining, this dish is a showstopper that delivers big on flavor and comfort.
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 4 pieces garlic cloves, minced
- 2 teaspoons allspice
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons thyme, dried
- 1 tablespoon brown sugar
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 piece scotch bonnet pepper, seeded and finely chopped
- 2 stalks green onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 whole lime, for serving lime wedges
Instructions
Preheat the oven to 375°F (190°C).
Clean the chicken by rinsing it with cold water and patting it dry with paper towels. Remove any excess fat or giblets from the cavity.
In a small bowl, combine olive oil, lime juice, minced garlic, allspice, paprika, cinnamon, nutmeg, thyme, brown sugar, salt, black pepper, scotch bonnet pepper, green onion, and parsley to create a marinade.
Rub the marinade all over the chicken, ensuring to get some under the skin and inside the cavity for maximum flavor.
Place the chicken breast-side up in a roasting pan or oven-safe skillet. Tie the legs together with kitchen twine for even cooking.
Roast the chicken in the oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh when measured with a meat thermometer.
Every 20-30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a juicy bird.
Serve warm with lime wedges on the side for added zest.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
