Caribbean Spice Roast Chicken

2 Comments

I think I found this recipe on Allrecipes quite awhile ago and finally tried it a week or two ago and got rave reviews from DH.  We love roast chicken and finding different ways to make it.  This was easy and delicious.  The picture (which is lousy) makes the skin look burnt but it really wasn’t.  The brown sugar and rum baste really roasted up like barbecue.

roast-chicken-added

Caribbean Spice Roast Chicken

1 1/2 tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Preheat oven to 325 º.

In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.

Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it’s cooking.

Allow chicken to rest for at least 10 minutes before carving.

Makes 4 servings.

Happy Cooking!

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2 thoughts on “Caribbean Spice Roast Chicken

  1. I made this last night for my family and they all LOVED it! Awesome recipe. Even though, I apparently roasted the chicken upside down. Oops! 🙂

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