Caribbean-Style Roast Chicken
Caribbean-Style Roast Chicken
Ingredients
For the Lemon Thyme Brine
- 4 cups water
- 1 quart apple juice
- 1/4 cup lemon juice
- 1/2 cup coarse sea salt
- 1 lemon, peel only, removed in strips
- 1 bunch fresh thyme sprigs
- 1 tablespoon whole black peppercorns
- 3 bay leaves
- 6 cloves garlic, sliced
For the Roasting Pan
- 2 yellow onions, roughly chopped
- 3 carrots, roughly chopped
- 2 fresh rosemary sprigs
- 4 fresh parsley sprigs
- 4 fresh thyme sprigs
For the Caribbean-Style Compound Butter
- 1/2 cup unsalted butter, softened
- 1 lime, zest only
- 1 teaspoon dark cocoa powder
- 1 red chilies, finely minced
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 2 green onions, finely minced
For the Chicken
- 1 whole chicken, medium (about 3-4 pounds)
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon dry jerk seasoning, or as needed
- 1 tablespoon olive oil
Instructions
- 1
Prepare the lemon thyme brine: In a large pot, combine water, apple juice, lemon juice, coarse sea salt, lemon peel, fresh thyme sprigs, whole black peppercorns, bay leaves, and sliced garlic. Bring the mixture to a simmer over medium heat, stirring until the salt is fully dissolved. Remove from heat and let cool completely to room temperature. This will take at least 30 minutes.
⏱️ 45 min
- 2
Once the brine is completely cool, carefully submerge the whole chicken into the brine in a large bowl or food-safe container. If needed, place a plate on top of the chicken and weigh it down with something heavy (like cans or a smaller bowl filled with water) to ensure the chicken is fully submerged. Cover and refrigerate for 24 hours.
⏱️ 1440 min
- 3
After 24 hours, remove the chicken from the brine. Discard the brine. Pat the chicken thoroughly dry with paper towels, inside and out. This is crucial for crispy skin. Place the chicken on a plate and set aside.
⏱️ 5 min
- 4
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 5
Prepare the roasting pan: In a large roasting pan, scatter the roughly chopped onions, carrots, fresh rosemary, parsley, and thyme across the bottom. Place a roasting rack over the vegetables.
⏱️ 5 min
- 6
Prepare the Caribbean-style compound butter: In a medium bowl, combine the softened unsalted butter, lime zest, dark cocoa powder, finely minced red chilies, minced garlic, minced fresh ginger, and minced green onions. Mix thoroughly until all ingredients are well incorporated and the butter is uniform.
⏱️ 10 min
- 7
Apply the compound butter: Carefully work your fingers under the skin of the chicken, starting from the neck opening, to loosen it over the breast, legs, and thighs. Take about two-thirds of the compound butter and generously spread it under the skin, ensuring it covers as much of the meat as possible. Use the remaining butter to rub over the entire exterior surface of the chicken skin.
⏱️ 10 min
- 8
Season the chicken: Season the buttered chicken generously with freshly ground black pepper and dry jerk seasoning. Drizzle with olive oil.
⏱️ 5 min
- 9
Roast the chicken: Place the seasoned chicken on the roasting rack in the prepared pan. Cover the roasting pan tightly with aluminum foil. Transfer to the preheated oven and roast for 1 hour.
⏱️ 60 min•🌡️ 400
- 10
Uncover and continue roasting: After 1 hour, remove the aluminum foil. Continue to roast the chicken uncovered for an additional 30 minutes. During this time, baste the chicken every 10 minutes with the pan juices using a turkey baster.
⏱️ 30 min•🌡️ 400
- 11
Check for doneness: The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The skin should be beautifully browned and crispy. If the skin is browning too quickly, you can loosely tent it with foil.
⏱️ 5 min
- 12
Rest the chicken: Carefully remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min
- 13
Carve and serve: Carve the chicken and serve hot, with the pan juices and roasted vegetables if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caribbean-Style Roast Chicken
Ingredients
For the Lemon Thyme Brine
- 4 cups water
- 1 quart apple juice
- 1/4 cup lemon juice
- 1/2 cup coarse sea salt
- 1 lemon, peel only, removed in strips
- 1 bunch fresh thyme sprigs
- 1 tablespoon whole black peppercorns
- 3 bay leaves
- 6 cloves garlic, sliced
For the Roasting Pan
- 2 yellow onions, roughly chopped
- 3 carrots, roughly chopped
- 2 fresh rosemary sprigs
- 4 fresh parsley sprigs
- 4 fresh thyme sprigs
For the Caribbean-Style Compound Butter
- 1/2 cup unsalted butter, softened
- 1 lime, zest only
- 1 teaspoon dark cocoa powder
- 1 red chilies, finely minced
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 2 green onions, finely minced
For the Chicken
- 1 whole chicken, medium (about 3-4 pounds)
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon dry jerk seasoning, or as needed
- 1 tablespoon olive oil
Instructions
- 1
Prepare the lemon thyme brine: In a large pot, combine water, apple juice, lemon juice, coarse sea salt, lemon peel, fresh thyme sprigs, whole black peppercorns, bay leaves, and sliced garlic. Bring the mixture to a simmer over medium heat, stirring until the salt is fully dissolved. Remove from heat and let cool completely to room temperature. This will take at least 30 minutes.
⏱️ 45 min - 2
Once the brine is completely cool, carefully submerge the whole chicken into the brine in a large bowl or food-safe container. If needed, place a plate on top of the chicken and weigh it down with something heavy (like cans or a smaller bowl filled with water) to ensure the chicken is fully submerged. Cover and refrigerate for 24 hours.
⏱️ 1440 min - 3
After 24 hours, remove the chicken from the brine. Discard the brine. Pat the chicken thoroughly dry with paper towels, inside and out. This is crucial for crispy skin. Place the chicken on a plate and set aside.
⏱️ 5 min - 4
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 5
Prepare the roasting pan: In a large roasting pan, scatter the roughly chopped onions, carrots, fresh rosemary, parsley, and thyme across the bottom. Place a roasting rack over the vegetables.
⏱️ 5 min - 6
Prepare the Caribbean-style compound butter: In a medium bowl, combine the softened unsalted butter, lime zest, dark cocoa powder, finely minced red chilies, minced garlic, minced fresh ginger, and minced green onions. Mix thoroughly until all ingredients are well incorporated and the butter is uniform.
⏱️ 10 min - 7
Apply the compound butter: Carefully work your fingers under the skin of the chicken, starting from the neck opening, to loosen it over the breast, legs, and thighs. Take about two-thirds of the compound butter and generously spread it under the skin, ensuring it covers as much of the meat as possible. Use the remaining butter to rub over the entire exterior surface of the chicken skin.
⏱️ 10 min - 8
Season the chicken: Season the buttered chicken generously with freshly ground black pepper and dry jerk seasoning. Drizzle with olive oil.
⏱️ 5 min - 9
Roast the chicken: Place the seasoned chicken on the roasting rack in the prepared pan. Cover the roasting pan tightly with aluminum foil. Transfer to the preheated oven and roast for 1 hour.
⏱️ 60 min•🌡️ 400 - 10
Uncover and continue roasting: After 1 hour, remove the aluminum foil. Continue to roast the chicken uncovered for an additional 30 minutes. During this time, baste the chicken every 10 minutes with the pan juices using a turkey baster.
⏱️ 30 min•🌡️ 400 - 11
Check for doneness: The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The skin should be beautifully browned and crispy. If the skin is browning too quickly, you can loosely tent it with foil.
⏱️ 5 min - 12
Rest the chicken: Carefully remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 13
Carve and serve: Carve the chicken and serve hot, with the pan juices and roasted vegetables if desired.
⏱️ 5 min