Jamaican Jerk Roasted Chicken |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Bobby Deen Ingredients:
1 1/2 teaspoons garlic salt |
3/4 teaspoon ground allspice |
3/4 teaspoon dried thyme |
3/4 teaspoon ground black pepper |
1/2 teaspoon ground cayenne pepper |
1/4 teaspoon ground cinnamon |
1/3 cup chicken broth |
1 (7 -8 lb) whole roasting chickens |
1 small onion, cut into wedges |
Directions:
1. In a small bowl, combine garlic salt, allspice, thyme, black pepper, cayenne, and cinnamon.
2. Add 1 1/2 teaspoons spice mixture to chicken broth, stirring well.
3. Fill a turkey marinade injector with broth mixture; inject mixture at 1-inch intervals into breast, thighs, and wings of chicken.
4. Rub remaining spice mixture over chicken skin.
5. Let chicken stand for 30 minutes.
6. Preheat oven to 375°.
7. Place onion wedges in chicken cavity, and tie legs together with kitchen string.
8. Tuck wings under, and place chicken, breast side up, on a V-shaped roasting rack set in a roasting pan.
9. Bake for 2 hours or until meat thermometer inserted into thickest portion of thigh reads 165°; loosely tent with foil to prevent excessive browning, if necessary.
10. Carefully transfer chicken to a serving platter or carving board, and let stand 10 minutes before carving.
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