Oven Baked Jerk Chicken
AuthorsefordCategoryChicken, dinner ideas, Lunch ideas, summer recipesDifficultyBeginnerWant the flavor of jerk without the BBQ? This recipe will satisfy your island cravings. It's made with all the same well known flavors of the Caribbean minus the smoke.
First, clean and spatchcock your chicken by cutting the backbone out and pressing down on the breast bone. You will now be able to spread it flat into a roasting pan inside down.
Second, Chop the garlic, parsley, onion, scotch bonnet, spring onion and slice your bell peppers. Slice your carrots and place them aside separately.
Now, Add your seasonings, browning, herbs and veggies to the roasting pan and massage them into the chicken well. Add your carrots around your chicken.
Let the chicken marinate for at least an hour. This allows the chicken to get all of that good flavor.
Next, Pre heat your oven to 350F/150C.
Cover your roasting pan with foil and bake for at least 30 minutes. After 30 minutes it should have created its own stock. baste your bird with the stock from the pan and place it back into the oven uncovered until the skin is golden and a little firm (check my notes in the blog for extra tips).
Finally, when your chicken is done remove from the oven and let it rest for at least 15 minutes before serving. Your chicken should fall off the bone.
ENJOY!
Ingredients
Directions
First, clean and spatchcock your chicken by cutting the backbone out and pressing down on the breast bone. You will now be able to spread it flat into a roasting pan inside down.
Second, Chop the garlic, parsley, onion, scotch bonnet, spring onion and slice your bell peppers. Slice your carrots and place them aside separately.
Now, Add your seasonings, browning, herbs and veggies to the roasting pan and massage them into the chicken well. Add your carrots around your chicken.
Let the chicken marinate for at least an hour. This allows the chicken to get all of that good flavor.
Next, Pre heat your oven to 350F/150C.
Cover your roasting pan with foil and bake for at least 30 minutes. After 30 minutes it should have created its own stock. baste your bird with the stock from the pan and place it back into the oven uncovered until the skin is golden and a little firm (check my notes in the blog for extra tips).
Finally, when your chicken is done remove from the oven and let it rest for at least 15 minutes before serving. Your chicken should fall off the bone.
ENJOY!
