In Memory Of Karen Nicole Smith, 1972 - 2016

Caribbean Green Seasoning Roasted Chicken.

If you’re looking for a quick and delicious way to oven roast a chicken, I’v got such a recipe to share with you today. Mom would do something similar for us when we were kids on the islands, but heavier on the seasoning and she would cut the chicken into parts. Additionally, she never finished with the glaze as I’m about to show you.

You’ll Need…

4 lb chicken
1 teaspoon sea salt
1/2 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon olive oil
1 lemon (juice)
1 teaspoon Dijon mustard
2 tablespoon honey

  • Optional – grated ginger, pepper sauce (should you want it spicy) and sesame oil

IMPORTANT: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific Gluten Free Dietary needs.

The first thing we’ve got to do is to spatchcock (remove the back bone) the chicken. Please watch the video below for the step by step process. Basically you can use kitchen shears or a sharp butcher’s knife to do so. Once the backbone is remove, use your hands to press-down on the breast of the chicken to flatten it. This will drastically reduce on the cooking time in the oven.

Preheat your oven to 375 F as we season the chicken.

In a small bowl, dilute the green seasoning with the olive oil. Then apply the salt and black pepper, along with the diluted green seasoning to both sides of the chicken.

I like using a wire rack in my baking tray as I like the hot air being able to surround the chicken. Cooks faster and more even. Plus it avoids me having to flip the chicken during roasting process. Be sure to line your baking tray with foil or parchment paper to avoid a mess to clean after.

Place the seasoned chicken into the oven, on the middle rack. Around the 50 minute mark we can remove the chicken and start with the simple glaze.

Mix the honey, mustard and lemon juice, then brush it onto the skin side of the chicken and back into the oven for 5-7 minutes. You should have enough glaze for a second round of brushing. As you take out the chicken after the first glaze, crank-up your heat to 425 F.

Since we increased the heat be mindful that the sugar in the honey can burn easily, so keep an eye on things. I left the chicken in for a further 5 minutes after the last glaze and the higher heat. Please note that at no time did I cover the chicken while it roasted.

Simple, yet DELICIOUS! Allow the chicken to rest for about 5 minutes before carving. Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

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  1. Diane
    September 13, 2020 / 9:51 pm

    I love your recipes. You make cooking look easy. I would like more Haitian recipes if possible as I am half Haitian,was married to a
    man from St. Vincent and lots of friends from Trinidad so I learned a lot from them.

  2. September 3, 2020 / 10:53 am

    I love your cooking watch and even made one of my Christmas dish from you I would really love too win the air fryer for fries chicken macaroni pie barbecue ribs and other delicacies thank you so much .

  3. Rajdai Kumprey
    January 29, 2020 / 10:09 pm

    very delicious and tasty i have to try your way thanks dear xoxox

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