Though roasting is usually reserved for the oven, this one can also be prepared on the BBQ. Providing you know how to control the heat on your grill. I’m still to test it on the rotisserie gizmo I have for our grill, but I’m sure it’ll be just as delicious. I’ll probably get the neighbors peeping over the fence when the aroma hits them! Remember that old cereal commercial with the toucan..”follow your nose”? Toucan Sam was his name I think.
Warning! Speaking about “following your nose” be sure that your family is not at home while you cook this up. During the roasting time, the entire house will be filled with the amazing fragrance of herb, lemon and garlic. You’ll get tired of hearing “how much longer before we eat?”.
1 Chicken (about 4 to 5 lbs)
1/4 tea spoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
1 bunch of fresh thyme (about 6 sprigs)
1/2 medium onion (cut in chunks)
3 cloves of garlic (slightly crushed)
1 teaspoon butter
1/4 cup water or chicken stock
Let’s start by preheating the oven to 450 F, while we prepare the chicken for roasting. Wash and pat the chicken dry with a paper towel. Then slightly crush the garlic (leave skin on if you wish), wash the thyme ( I got mine fresh from the garden, so I had to wash off the dirt), peel and cut the onion into 1/4 pieces and cut the lemon into quarters.
With the chicken “neck side” down – so you’re able to access the cavity, start by squeezing the lemon. Allow the juice to go into the cavity, then stuff with the garlic, onion, thyme and the lemon pieces that you just used the juice. The final step is to sprinkle the entire chicken with the salt, pepper and paprika. Then with your fingers, rub the butter on the breast and legs (basically the top side). Place the chicken in a roasting pan, with the breast side up so it’s resting on it’s back and place in the now hot oven. Add the water or chicken stock to the bottom of the pan to prevent any burning until the chicken starts to release it’s own oils and juices. Please keep the temp at 450 for about 20 minutes, then reduce to 375 and cook for another 1 hour and 10 minutes.
After cooking for the remaining hour and 10 minutes, you may find that it’s not as golden brown as you’d like. Feel free to turn on the broil setting in your oven and cook for another 5 minutes or so or until you achieve the golden colour you desire.
Note: During the entire cooking process I had the lid placed on my roasting pan. However when it came time for the broil setting, I did remove the lid. When your chicken is done roasting, do remove it from the oven and allow it to cool for about 10-15 minutes before you carve it. This will allow the meat to rest and prevent the meat from going dry.
When you “rest” the cooked chicken do have it covered so it remains warm and does not dry off as it’s exposed.
I’d love to hear from you. Please leave me a comment in the comment box below.
Hi Chris – here in Trinidad I only get rough skin lemons, but I heard you cannot cook with the whole lemon because the rind is very bitter?? Is that true? need to know before I stuff the chicken with my lemon slices!! Thanks!
New Year Sunday, I will bake this. You are the best.
MERRY CHRISTMAS & HAPPY NEW YEAR.
Can’t wait to try this recipe!!!
This one is definitely a keeper and I have not even tried it yet.
Hi Chris I will try the chicken this weekend and get back to you Monday
Hi Chris, Wonderful roast chicken. If you Spatchcock or
butterfly ( cut the backbone out), it will make chicken
easier to clean, easier to season, and a little quicker
to cook. I stopped cooking in the round because I found
it easier to put my hand inside to clean it out. However, that lemon makes it all worthwhile to eat!
Hi Chris, wonderful recipes, a true islands flavor. Being from Jamaican ascendence had been a pleasure to taste them. Keep on going. thank you for share your art.
Love this recipe but I was wondering if you have an electric rotisserie and don’t want to use an oven if after using the lemon, garlic, onion, thyme and lemon pieces if you can just place it in the rotisserie and keep baseing it every so often with the chicken stock?
Loosen the skin near the breast and thigh. Make a paste
of herbs, lemon zest, butter or oil and stuff between.
Smear outside of bird with herbs, butter, or oil. This
is whole bird for rotissier.
Must try this, looks yummy!!
On the menu for this week! With all the garden harvest coming in, it sounds perfect for summer veggies.
I bought a free range chicken today and was delighted to have your recipe for the succulent herb and lemon roasted chicken. Will be serving it on Sunday and we are having roasted sweet potatoes ,peas and corn and my own homemade cranberry sauce. Can’t wait. Thanks for all your recipes. I have tried about five, including your dessert recipes. and have never been disappointed.
I truly love all your recipies they are quite helpful being away from home your recipies have arouse the cook in me again my family enjoyed the ham and turkey this year it was juicy and not dry days after we could still enjoy it. thanks so much.
Chris just love all your receipes. Keep up the excellent work!!!
I’ve got a chicken with this recipe in the oven right now, and it smells amazing! Thanks so much for this and al of your other great recipes! Merry Christmas~
Chris I love your cooking. The chicken dish was delicious. Thank you so much for this recipe. Not to spicy just the way I like it.
Many thanks again,
Chris, your recipe and how to prepares them are easy ( great !!!).
Chris, I don’t reply often, but I try your recipes and experiment on my family. 🙂 I’m from the US, but I love Caribbean food. I will be trying this recipe tomorrow and I’m sure they’ll love this one too!
I was thinking the same thing about the oven. I am jealous mine does not look anything like that. This weekend I will be trying this chicken out. Looking forward to it.
Hello Chris , hope all is well with you. Thus is a new way for to cook chicken. I love chicken and will certain ally try this. Thanks for all the delicious recipes they are great.
Hi Chris, I have tried this and the whole family loves it; my daughter who loves fry chicked[chinese style] loves this recipe! I am grateful for this recipe..Thanks Man
Although I have not tried all the recipes, the ones I have tried have been great!!! They remind me of my parent's cooking. I grew up in Montreal, Quebec to St. Lucian parents. I love seeing the similarities among the many islands and I don't get to go St.Lucia as frequently as I want, these recipes are a little bit of "home."
It was an utter pleasure to read through your piece with all the interesting themes you write about. My imagination went wild with all the in depth words you used. Please remain to grace us with your work as it is truly enjoyed.
Hi Chris when baking chicken the pan always seems to have a lot of liquid and the chicken is always wet even though I do not put liquid in the dish how can I avoid this
Thank you, Chris. This looks so simple and I bet tasty too. I will be serving my children Herb & Lemon Roasted Chicken this week-end with nice creamy mash (my 17 yr old daughter makes a ‘wicked’ mash)and some brocolli & sweetcorn. I’ll update you.
Julie.. creamy mash..lovely. I like mine with a hit of roasted garlic. And yea.. peaches and cream corn.
Hi Chris..This chicken looks absolutely delish!!I am Guyanese,but my boyfriend is from Trinidad.Ofcourse I do know how to make alot trini dishes,but it’s always nice to explore more recipes as everyone has a different take on things..Thank you for all the great ideas and recipes..
Jen… you know what they say “when you marry a Trini, you….” 🙂 I’m happy you all are enjoying the recipes.
maybe I can convince you to share that wonderful Guyanese chow mien you guys make?
Happy Valentine, Chris. This chicken recipe came just in time for my Valentine dinner.The aroma is filling my home right about now.Thanks so much for such a great site. KUDOS to YOU!
Leisha, I’m a bit late but I hope you had a great Valentine’s day.
Thanks for the post, I came across
Hi, I am a Trini living in Trinidad and I am always eager and curious to read your recipes. Mmmmm quite interesting I must say. It’s nice to see our Trini folks keeping the culinary culture alive and exposing it to other cultures.
Hello Sandra, thanks for taking the time to comment. Your input will also contribute to developing and spreading our culinary culture.
my husband and daughter really loved your roast chicken .Now i can stop buying chinese fry chicken .
Jean I’m happy that they loved it.
Re: Cynthia. It’s a combination of 2 things.. it is new and it does not get used that often (cookies, chicken and roast beef). plus we got the lazy-fella version – self cleaning 🙂
Hopefully this fall/winter we’ll put it to more use.
.-= Chris´s last blog ..Festival of Friends 2009. =-.
Here I am teasing you – that oven looks very clean. Almost new! Do you use it often? 🙂
.-= Cynthia´s last blog ..Haitian Griot (Fried Pork) & Accra =-.