The night of Oven Roasted Jerk Chicken.
We are officially moving in like 3 weeks. Me, I’m more of a two day before, let’s throw everything in a truck, no plan type of mover. In past experiences, I’ve found this works best. Baylen, on the other hand, is like alphabetically organizing his dvd collection. Needless to say, I’ve been drug into being more proactive, so it’s like easier to move, or whatever. Personally, I found that I’m less productive because I just start playing will all of my old hidden gems that get unearthed. BTW I found out I am the proud owner of around 75 cookbooks, and I’m not event the slightest bit ashamed about it…. Well, onto the food stuff.
This Oven Roasted Jerk Chicken, might make you hallucinate because it is so spicy. But it’s so worth it, I swear.
Okay guys, that may have been the wrong thing to say. But the good news is you can make this Oven Roasted Jerk Chicken less spicy and still flavorful. In the past few weeks, I have just been wanting to roast a whole chicken. A totally normal want, in my opinion. But I didn’t want just any old roasted chicken, I wanted THE roasted chicken. I was quickly reminded of past chicken wing nights that included jerk wings. And they were everything I had always wanted, in chicken form of course.
The reason my oven roasted jerk chicken came out so unbelievably spicy, is because I may have wanted to use ghost peppers. Spoiler alert, it was effing hot. And, I only used one pepper. If you are feeling like you have something to prove to someone feel free and use a ghost pepper. But I would strongly suggest you use Scotch Peppers like everyone else does. Not only is this oven roasted jerk chicken, super flavorful but it is gorgeous to look at. There is just something so glorious about roasting a chicken whole. Well whip this oven roasted jerk chicken up at your next family event… Just be sure to have milk on stand by.
What I used to make this Oven Roasted Jerk Chicken:
Oven Roasted Jerk ChickenPrint Recipe
- Jerk Marinade:
- 1/4 cup pimiento
- 1 Bunch Green Onion, cleaned and bulbs removed
- 1/2 White Onion, chopped
- 4 Cloves of Garlic
- 1 tbsp, Ginger, Chopped
- 1 tbsp, Dried Thyme
- 4 Scotch Bonnet Chilli Peppers ( if you can't find these use habaneros, or if you are feeing risky use 1 ghost pepper)
- 1 tbsp, Allspice
- 1 tbsp, Nutmeg
- 1 tsp, Fennel Seeds
- 1 tsp, Cinnamon
- 1 tsp, Cloves
- 2 tsp Black Pepper
- 2 tbsp, Oil
- 2 tbsp, Salt
- 2 tbsp, Agave Nectar
- 2 tbsp, Soy Sauce
- Juice of two limes
- 1- 3 to 4 pound Fryer Chicken
- Green Onions
- 2 tbsp Butter, sliced
In a food processor add ingredients of the marinade until it is pulverized
Rub over chicken
Place into metal bowl
Pour remainder over the top and let sit overnight to marinate
Break down chicken in half, if you don't feel comfortable doing this, you can ask the deli/butcher to do so
Heat oven to 400 degrees
*If you do not have a specialized roasting pan, you can place a roasting rack over a sheet tray*
Place bird halves cavity down
Bake for 15-20 minutes to brown the skin
Lower heat to 350, cook for 15 mins
Top bird with butter
Cook for 20 mins
Start to take temperature every 15 mins
Once bird is to 165 degrees, it is done!
Top with scallions, enjoy!