Caribbean Spiced Roast Chicken

Infuse your dinner table with the vibrant flavors of the Caribbean with this irresistible Caribbean Spiced Roast Chicken. This recipe combines a juicy, oven-roasted whole chicken with a bold, aromatic marinade featuring citrusy lime juice, fiery scotch bonnet pepper, and a medley of warm spices like allspice, cinnamon, and nutmeg. Fresh herbs like parsley and thyme elevate the dish, while a touch of brown sugar adds a subtle, caramelized sweetness. Perfectly roasted and basted for golden, flavorful perfection, this chicken is a feast for both the eyes and the palate. Serve it with lime wedges for a zesty finishing touch, and transport your taste buds to tropical paradise. Ideal for family dinners or weekend entertaining, this dish is a showstopper that delivers big on flavor and comfort.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lb whole chicken
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 4 pieces garlic cloves, minced
• 2 teaspoons allspice
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons thyme, dried
• 1 tablespoon brown sugar
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 piece scotch bonnet pepper, seeded and finely chopped
• 2 stalks green onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 whole lime, for serving lime wedges

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Clean the chicken by rinsing it with cold water and patting it dry with paper towels. Remove any excess fat or giblets from the cavity.

Step 3

In a small bowl, combine olive oil, lime juice, minced garlic, allspice, paprika, cinnamon, nutmeg, thyme, brown sugar, salt, black pepper, scotch bonnet pepper, green onion, and parsley to create a marinade.

Step 4

Rub the marinade all over the chicken, ensuring to get some under the skin and inside the cavity for maximum flavor.

Step 5

Place the chicken breast-side up in a roasting pan or oven-safe skillet. Tie the legs together with kitchen twine for even cooking.

Step 6

Roast the chicken in the oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh when measured with a meat thermometer.

Step 7

Every 20-30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.

Step 8

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a juicy bird.

Step 9

Serve warm with lime wedges on the side for added zest.

Nutrition Facts

Serving size	(2026.4g)

Amount per serving	% Daily Value*
Calories	781.1

Total Fat 58.8g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 136.1mg	0%
Sodium 3714.3mg	0%
Total Carbohydrate 34.1g	0%
Dietary Fiber 8.1g	0%
Total Sugars 12.6g
Protein 38.1g	0%

Vitamin D 0IU	0%
Calcium 185.1mg	0%
Iron 6.2mg	0%
Potassium 994.5mg	0%

*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.

Source of Calories

Fat: 64.7%

Protein: 18.6%

Carbs: 16.7%