Caribbean Lemon Pepper Butterfly Chicken
Caribbean Lemon Pepper Butterfly Chicken
Ingredients
For the Butterfly Chicken
- 8 chicken drumsticks, butterflied (about 2 pounds total)
For the Marinade
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped (for mild flavor, or 1-2 scotch bonnet peppers for heat)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon all-purpose seasoning
- 2 tablespoons Jamaican green seasoning paste
- 1 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil
For the Roasting Vegetables
- 1 red onion, cut into 8 wedges
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 2 cups carrots, sliced into 1/2-inch rounds
- 1/4 cup green onions, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Finishing
- 1 lemon, sliced into thin rounds
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes, (optional, for extra kick)
Instructions
- 1
Prepare the chicken: Using a sharp knife, carefully cut along the bone of each chicken drumstick to flatten it out. This creates a 'butterfly' effect, allowing for more even cooking. Pat the chicken dry with paper towels.
⏱️ 10 min
- 2
Make the marinade: In a large mixing bowl, combine the lemon juice, lemon zest, minced garlic, finely chopped red bell pepper (or scotch bonnet), chopped fresh parsley, onion powder, brown sugar, all-purpose seasoning, Jamaican green seasoning paste, black pepper, kosher salt, and 1/4 cup olive oil. Mix thoroughly until well combined.
⏱️ 5 min
- 3
Marinate the chicken: Add the butterflied chicken drumsticks to the bowl with the marinade. Use your hands to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 4
Preheat oven and prepare vegetables: Preheat your oven to 400°F. On a large baking sheet, toss the red onion wedges, large pieces of red and yellow bell pepper, carrot rounds, and chopped green onions with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread them in a single layer.
⏱️ 10 min•🌡️ 400
- 5
Arrange and initial bake: Place the marinated chicken pieces directly on top of the vegetables on the baking sheet, ensuring they are also in a single layer. Bake for 30 minutes.
⏱️ 30 min•🌡️ 400
- 6
Prepare herb butter: While the chicken bakes, in a small bowl, combine the softened unsalted butter, finely chopped fresh parsley, and optional red pepper flakes. Mix until well combined.
⏱️ 3 min
- 7
Finish baking: After 30 minutes, remove the baking sheet from the oven. Arrange the thin lemon slices over the chicken pieces and dot each piece with small pats of the prepared herb butter. Return to the oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
⏱️ 15 min•🌡️ 400
- 8
Rest and serve: Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful. Serve hot with the roasted vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caribbean Lemon Pepper Butterfly Chicken
Ingredients
For the Butterfly Chicken
- 8 chicken drumsticks, butterflied (about 2 pounds total)
For the Marinade
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped (for mild flavor, or 1-2 scotch bonnet peppers for heat)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon all-purpose seasoning
- 2 tablespoons Jamaican green seasoning paste
- 1 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil
For the Roasting Vegetables
- 1 red onion, cut into 8 wedges
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 2 cups carrots, sliced into 1/2-inch rounds
- 1/4 cup green onions, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Finishing
- 1 lemon, sliced into thin rounds
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes, (optional, for extra kick)
Instructions
- 1
Prepare the chicken: Using a sharp knife, carefully cut along the bone of each chicken drumstick to flatten it out. This creates a 'butterfly' effect, allowing for more even cooking. Pat the chicken dry with paper towels.
⏱️ 10 min - 2
Make the marinade: In a large mixing bowl, combine the lemon juice, lemon zest, minced garlic, finely chopped red bell pepper (or scotch bonnet), chopped fresh parsley, onion powder, brown sugar, all-purpose seasoning, Jamaican green seasoning paste, black pepper, kosher salt, and 1/4 cup olive oil. Mix thoroughly until well combined.
⏱️ 5 min - 3
Marinate the chicken: Add the butterflied chicken drumsticks to the bowl with the marinade. Use your hands to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 4
Preheat oven and prepare vegetables: Preheat your oven to 400°F. On a large baking sheet, toss the red onion wedges, large pieces of red and yellow bell pepper, carrot rounds, and chopped green onions with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread them in a single layer.
⏱️ 10 min•🌡️ 400 - 5
Arrange and initial bake: Place the marinated chicken pieces directly on top of the vegetables on the baking sheet, ensuring they are also in a single layer. Bake for 30 minutes.
⏱️ 30 min•🌡️ 400 - 6
Prepare herb butter: While the chicken bakes, in a small bowl, combine the softened unsalted butter, finely chopped fresh parsley, and optional red pepper flakes. Mix until well combined.
⏱️ 3 min - 7
Finish baking: After 30 minutes, remove the baking sheet from the oven. Arrange the thin lemon slices over the chicken pieces and dot each piece with small pats of the prepared herb butter. Return to the oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
⏱️ 15 min•🌡️ 400 - 8
Rest and serve: Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful. Serve hot with the roasted vegetables.
⏱️ 5 min