But this weekend I got it right. Whole chickens were on sale cheap, and my pork butt was still half frozen, so I found some marinade and took the easy route. I mean marinading for an hour and roasting for two hours, how easy is that? The whole house smelled really nice while it was cooking and the flavor came out great. This is good taste for cheap eats.
Caribbean Jerk Roasted Chicken
1 whole chicken (4-5 lb.)
1/4 bottle of Caribbean Jerk Marinade
1 orange
1/2 onion
3 garlic cloves
1 T. paprika (with lemon an lime if available)
3 T. butter
pepper
Rinse chicken, removing all parts from cavity and pat dry with paper towel. Loosen skin between breast and thighs. Cover bird in marinade, pouring some in cavity and between skin and meat. Cut orange in half and squeeze the juice of one half over the chicken. Refrigerate one hour.
Make butter paste by taking 3 T. butter and mixing it with 1/2 t. paprika and juice of the other half of the orange. (Zest could be substituted.) It may be a little runny and not all of juice may incorporate, but that's OK.
Preheat oven to 375. Insert onion and garlic into chicken cavity. Raise skin and with a teaspoon, insert butter paste between skin and meat, particularly over breast. Pour additional marinade over chicken to coat. Sprinkle with pepper and paprika. Cover in foil and cook in 375 oven for 1-1/2 hours. Remove foil and continue cooking 30 minutes or until browned and tender. Let set 20-25 minutes before cutting. It should pull right off the bone. Serves 4-5.
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