Herb Roasted Spatchcock Chicken

AuthorsefordCategory, DifficultyBeginner

This delicious Herb Spatchcock Roasted Chicken is coated with West Indian Green Seasoning and baked to perfection.

Herb Roasted Spatchcock Chicken

 

Yields6 Servings
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins
The Green Seasoning
 ½ cup Water
 3 Spring onion
 1 small onion
 1 Bunch Fresh Thyme
 1 Bunch Fresh Parsley
 1 Bunch Fresh Coriander
 4 Garlic Cloves
 ½ Bell Pepper
 1 Scotch Bonnet Pepper
 ½ cup Water
 2 tbsp Fresh Ginger
 2 tbsp Olive Oil
For the Herb Chicken
 1 Whole Spatchcock Chicken (See NOTES)
 4 tsp All Purpose Seasoning
 3 tbsp Green Seasoning
 1 tbsp Fresh Thyme
 4 Carrots Sliced
How to Make the Green Seasoning
1

Combine all ingredients into a blender or food processor and pulse until desired consistency is achieved.

Making the Herb Roasted Chicken
2

First, wash chicken in vinegar and lemon water getting rid of any access fat or unnecessary pieces of skin.

Spatchcock the chicken (directions in the NOTES) then lay breast side up onto a roasting pan or tray.

3

Second, take a knife and make incisions around the whole chicken. Season thoroughly with All purpose seasoning along with the green seasoning. Coat the meat inside out ensuring all sections are covered.

At this time, let the bird marinate for a minimum of 30 minutes. Meanwhile preheat oven on 375°F/175°C.

4

Third, bake for 20 minutes before turning the heat down to 350°F/150°C to bake for another 50 minutes.

During this period, occasionally baste with the liquid from the pan to keep the skin moisturized.

After 50 Minutes take off the foil, baste again and continue to bake uncovered for 20 - 30 minutes (depending on the size of the chicken) or until the skin has turned golden brown.

5

Finally, Check that the chicken has cooked through by either pinching the thighs to feel for stiffness, or stabbing the leg with a knife to see if the juice runs clear.

Remove from the oven to rest for 15 minutes then serve with the steamed carrots and preferred sides.

Ingredients

The Green Seasoning
 ½ cup Water
 3 Spring onion
 1 small onion
 1 Bunch Fresh Thyme
 1 Bunch Fresh Parsley
 1 Bunch Fresh Coriander
 4 Garlic Cloves
 ½ Bell Pepper
 1 Scotch Bonnet Pepper
 ½ cup Water
 2 tbsp Fresh Ginger
 2 tbsp Olive Oil
For the Herb Chicken
 1 Whole Spatchcock Chicken (See NOTES)
 4 tsp All Purpose Seasoning
 3 tbsp Green Seasoning
 1 tbsp Fresh Thyme
 4 Carrots Sliced

Directions

How to Make the Green Seasoning
1

Combine all ingredients into a blender or food processor and pulse until desired consistency is achieved.

Making the Herb Roasted Chicken
2

First, wash chicken in vinegar and lemon water getting rid of any access fat or unnecessary pieces of skin.

Spatchcock the chicken (directions in the NOTES) then lay breast side up onto a roasting pan or tray.

3

Second, take a knife and make incisions around the whole chicken. Season thoroughly with All purpose seasoning along with the green seasoning. Coat the meat inside out ensuring all sections are covered.

At this time, let the bird marinate for a minimum of 30 minutes. Meanwhile preheat oven on 375°F/175°C.

4

Third, bake for 20 minutes before turning the heat down to 350°F/150°C to bake for another 50 minutes.

During this period, occasionally baste with the liquid from the pan to keep the skin moisturized.

After 50 Minutes take off the foil, baste again and continue to bake uncovered for 20 - 30 minutes (depending on the size of the chicken) or until the skin has turned golden brown.

5

Finally, Check that the chicken has cooked through by either pinching the thighs to feel for stiffness, or stabbing the leg with a knife to see if the juice runs clear.

Remove from the oven to rest for 15 minutes then serve with the steamed carrots and preferred sides.

Herb Roasted Spatchcock Chicken