Trini Style Herb Roasted Whole Chicken
Elevate your dinner table with the succulent flavors of Trini Style Herb Roasted Whole Chicken, a dish bursting with the fresh, aromatic herbs and spices of the Caribbean. This recipe combines the bold heat of Scotch bonnet pepper (optional for spice lovers), the zesty tang of lime juice, and a vibrant medley of culantro, parsley, thyme, and green onions to create a marinade that infuses every bite with unmatched flavor. Gently rubbed under the skin and all over the chicken’s exterior, this marinade ensures tender, juicy meat and crispy, golden skin. Roasted to perfection with a touch of butter and oil, this dish is a treat for any occasion. Perfectly paired with sides like rice, plantains, or a crisp salad, this flavorful chicken will bring the taste of Trinidad straight to your kitchen. Prepare to delight your family and friends with this irresistible, herbaceous centerpiece.
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 8 leaves Culantro (Chadon beni) leaves, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 2 teaspoons Fresh thyme, leaves only
- 5 cloves Garlic cloves, minced
- 1 piece Scotch bonnet pepper, finely chopped (optional)
- 3 tablespoons Lime juice, freshly squeezed
- 4 pieces Green onions, finely chopped
- 2 tablespoons All-purpose seasoning
- 1 teaspoon Black pepper
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter, softened
Instructions
Clean the chicken by rinsing it with water and scrubbing the skin with lime halves or lime juice to remove any unwanted residue. Pat the chicken dry with paper towels.
In a small bowl, mix the culantro, parsley, thyme, garlic, Scotch bonnet pepper (if using), lime juice, green onions, all-purpose seasoning, black pepper, salt, and paprika to form a herb marinade.
Carefully loosen the skin of the chicken by sliding your fingers under it, being careful not to tear it. Rub some of the marinade under the skin to infuse flavor directly into the meat.
Rub the remaining marinade all over the outside and inside cavity of the chicken. Let it marinate for at least 2 hours in the refrigerator, or for best results, overnight.
Preheat the oven to 375°F (190°C). Remove the chicken from the refrigerator and allow it to come to room temperature for 30 minutes before roasting.
Place the chicken in a roasting pan, breast side up. Brush the skin with vegetable oil to promote browning during the cooking process. Dot the top with softened unsalted butter to further enhance the flavor.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken occasionally with the pan juices for a moist, flavorful result.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve warm with your favorite sides, such as rice, plantains, or salad.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 6308 mg | 274% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 502 mg | 11% | |
*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.
