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Caribbean-Style Roasted Chicken
Recipes
Caribbean-Style Roasted Chicken
6 servings
1 hour, 20 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • 4 green onions
  • 1 habanero pepper
  • 5 limes, for juice/wedges
  • 2 cloves garlic
  • 1 tablespoon fresh thyme
  • ½ bunch fresh cilantro
  • ½ bunch fresh Italian parsley
  • 2 tablespoons adobo seasoning
  • 2 teaspoons ground cumin
  • ¼ cup extra-virgin olive oil
  • 1 whole chicken (5–6 lb)

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Chop green onions and habanero coarsely, discarding membranes and seeds if desired. Juice 4 limes (¼ cup). Place in bowl of food processor (or blender): green onions, habanero, lime juice, garlic, thyme, cilantro, parsley, adobo seasoning, cumin, and olive oil; process until smooth.
    2. Remove neck and gizzards from chicken if needed. Place chicken breast-side down on cutting board, with "tail" closest to you. Cut along each side of the backbone with a sharp knife (or kitchen shears). Flip chicken and use heels of hands to press down on both breasts, cracking and flattening the breastbone. Spread out leg quarters. Tuck wing tips if desired.
    3. Rub entire chicken with herb mixture; lift skin gently from breast and coat breast meat; place chicken skin-side up on baking sheet (wash hands).
    4. Bake 55–65 minutes until thickest part of breast is 165°F and skin is crisp. Place chicken on cutting board and let rest 10 minutes; temperature will rise 5–10°F during this time. Cut remaining 1 lime into wedges. Cut chicken and serve with lime wedges.

Amount per ⅙ recipe serving: Calories 610, Total Fat 39g, Sat Fat 10g, Trans Fat 0g, Chol 190mg, Sodium 1630mg, Total Carb 4g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 60g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 10%