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A roasted whole chicken with a golden, crispy skin resting on a bed of fresh chopped vegetables for Easy Roasted Jerk Chicken.

Easy Roasted Jerk Chicken

A whole roasted jerk chicken with a blended marinade of olive oil, lime, soy sauce, allspice, brown sugar, thyme, cinnamon, nutmeg, garlic, scallions and optional jalapeño and ginger. Crispy skin, moist inside, bold Caribbean flavor.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Marinating + Resting 1 hour 20 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

Jerk marinade
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon ground allspice
  • 1 tablespoon dark brown sugar
  • 1 tablespoon fresh thyme
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 teaspoons minced garlic
  • 1 bunch scallions roughly chopped
  • 1 jalapeño seeded and chopped, optional
  • 1 tablespoon fresh ginger chopped, optional
Chicken
  • 1 whole chicken about 4-5 lb, patted dry

Method
 

  1. In a food processor or blender, combine all the marinade ingredients and blend until smooth.
  2. Pat the chicken dry with paper towels so the marinade sticks, coat it all over, and tie the legs with kitchen string. Marinate in the fridge for at least 1 hour, or overnight for the best flavor.
  3. Heat the oven to 425°F. Prop the chicken up in a roasting pan (or on a ball of foil) so it is not sitting on the bottom of the pan.
  4. Cover and roast 30 minutes. Uncover and roast another 35-40 minutes, until a meat thermometer reads 160°F (it will rise to 165°F while resting).
  5. Rest 20 minutes before carving so the juices settle. The dark color is the browned scallions and spices, not burn.

Notes

Serve with apple, broccoli and horseradish slaw or fluffy yeast rolls.