Lemon Honey Mustard Glazed Roasted Chicken.

May 27, 2025October 31, 2023Leave a Comment

While mommy made amazing baked chicken (I don’t ever recall hearing the word ‘roast’ or ‘roasted’), especially around Christmas-time, when turkey wasn’t as popular as it is today in the Caribbean during the holidays. Typically it would be a large chicken cut into large pieces seasoned with Caribbean Green Seasoning and roasted until it was golden brown and fully cooked.

You’ll Need…

2 whole chicken (about 3-4 lbs each)
3 tablespoon olive oil
1 teaspoon sea salt
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 stalks rosemary (divided)
8 sprigs thyme (divided)
8 sage leaves (divided)
2 head of garlic (tops trimmed off)
2 cups of chicken stock
2 tablespoon honey
2 lemons (juice)
3/4 tablespoon dry mustard powder

Notes. Please use the video below to follow along as some questions you may have will answered there. I didn’t use a wire rack in the roasting pan, but you may if you wanted. Be sure to spray your roasting pan with cooking spray or line it with foil to help making clean-up later easier. If doing this recipe gluten free be sure to go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the chicken stock you use.

In a small bowl mix together the oil, Caribbean Green Seasoning, black pepper and salt. Brush the chicken with this marinade (in and out). Stuff the cavity of each chicken with rosemary, thyme, sage and one head of garlic each (try to place them last as we’ll remove them during roasting) . In the video below I showed how I trimmed off the top part of the garlic so later on the garlic itself will be easier to remove out of the skin.

Place the now seasoned and stuffed birds in your roasting pan and pour the chicken stock on the bottom. Then into a 400 F preheated oven on the middle rack for one hour. If you find that it’s getting dark or burned in some areas, you may lightly tent them with foil. I didn’t.

After 1 hour, remove the garlic from the cavity of the chicken and place the chicken back in the oven but raise the temperature to 425 F . Time to make the Lemon Honey Mustard Glaze. In a blender or food processor (I used a magic bullet) add the garlic cloves (remove the skins), honey, mustard and juice from the lemons. Should you want a more pronounced lemon flavor, zest the lemons and add it to the glaze. For a more pronounced mustard flavor, add 1 teaspoon of Dijon mustard as well.

One hour and 20 minutes later, it’s time to remove the chickens from the oven and hit them with their first coat of glaze with a brush. Since the sugar in the honey will make it easy to burn when they roast moving forward, may I recommend you lower the shelf in the oven and to keep an eye on things in case you need to rotate the roasting pan.

I applied 5 coats of the glaze in about 15-20 minutes (from the time I started applying the glaze). Keep in mind that if you use larger chickens they may take a bit longer to fully cook.

Remove from the oven once they’re fully cooked and PLEASE allow them to rest for about 8-10 minutes before you cut/serve. At the one hour mark when I removed the garlic, I also removed the chicken stock from the pan to make my gravy. Should you be interested in that chicken gravy recipe, please let me know by leaving a comment.

Definitely not mommy’s baked chicken, however as with most of the recipes I share, her mark in in there somewhere.

Gluten Free Meat & Poultry

Caribbean Green Seasoning Roasted Chicken.

May 27, 2025January 27, 20203 Comments

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.

Gluten Free Meat & Poultry

Simple Garlic Rosemary Roasted Chicken Recipe.

May 28, 2025April 10, 20192 Comments

There’s something so comforting when you enter a home/kitchen and there’s a chicken roasting in the oven. A scent that immediately captivates yours taste-buds and then the eager anticipation of dinner kicks in. This here Garlic Rosemary Roasted Chicken will truly impress your family and friends, but be warned as the neighbors may just show up at your door if there’s a widow open or you have the fan/vent on in the kitchen, as you prepare this one.

You’ll Need…

1 chicken (about 3-4 lbs)
1 tablespoon rosemary (plus more for stuffing)
4 cloves garlic (crushed)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon (zest and juice)
2 tablespoon olive oil
2 pimento peppers

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.

Finely chop the rosemary (no stems) and one of the pimento peppers. then add it to a bowl with the olive oil, salt, black pepper, garlic, lemon zest and lemon juice. Mix well.

Now cover the entire (clean/trimmed) chicken, with this marinade. I dabbed it on with a small brush.

You may place one of the used lemon pieces in the bird’s cavity, along with any remaining marinade and rosemary you may have left back. Feel free to top the chicken with more salt and black pepper as well as in the cavity. I didn’t. However I did slice the remaining pimento pepper in half and stuffed it in the chicken.

Place the chicken (I used a cast iron pan) into a preheated 400 F oven on the middle rack. No I did not tent or cover the chicken with foil. But you may do so for the first 30 minutes if you so wish.

Using a spoon, I tipped the roasting pan to a side and basted the chicken with the oils on the bottom every 15 minutes or so. This will keep the chicken nice and moist and help with developing a lovely golden color. After about 1 hour, this chicken was fully cooked/roasted. Keep in mind that if you use a bigger chicken it will take longer. I forgot to mention (watch the video below) I did tie the legs of the chicken with kitchen string and I tucked the wings below the bird to help keep it stable and to assist in even browning.

Allow the chicken to rest for about 10 minutes before you slice.

Yes you may work the marinade below the chicken’s skin but to be quite honest, I’ve done so in the past and for the work, it’s not worth it… as I never really see (taste) a difference. Maybe tv shows got us believing it makes a huge difference?

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

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Simple Garlic Rosemary Roasted Chicken

Courses: Chicken Recipes, Sunday Dinners, Weeknight Dinners Recipe Keys: Dairy Free Gluten Free Non Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins

Servings: 6

Diet:

C Chicken G Gluten-Free

Description

A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.

Ingredients

1 whole chicken (3–4 pounds)
1 tablespoon fresh rosemary (chopped, plus extra for cavity)
4 cloves garlic (chopped)
1 pimento pepper (chopped, or substitute celery pepper)
1 lemon (zestedd and juiced)
2 tablespoons olive oil
³⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper

Instructions

Video

Preheat oven to 400 °F (200 °C).
In a small bowl, mix rosemary, garlic, chopped pimento pepper, lemon zest and juice, olive oil, salt, and pepper.
Brush the marinade all over the chicken and inside the cavity; stuff with extra rosemary and lemon pieces. Tie legs and tuck wings.
Place chicken breast-side up on the middle rack; roast uncovered. Baste every 15 minutes with accumulated juices.
Roast for about 1 hour, or until the internal temperature reaches 165 °F (74 °C) in the thickest part.
Let the chicken rest for 10 minutes before carving to retain juices.

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Gluten Free Meat & Poultry

Easy Roast Chicken, Memories Of My Childhood.

May 27, 2025November 1, 20161 Comment

This roast chicken takes me back to my childhood days visiting my godfather in Princess Town (Trinidad). His chef would usually prepare this for us for lunch… served with steaming bowls of white rice and stir-fried cabbage, carrots and bell peppers. I still remember the fear which would come over me when his massive Great Dane named “Buster” would come begging for food from me. Buster was so BIG, it’s rumored that as a kid I could easily ride him like a pony.

You’ll Need…

1 1/2 tablespoon Ginger (grated)
2 scallions (chopped)
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoon soy sauce
2 tablespoon Chinese cooking wine
1 whole chicken

Important: If doing this recipe gluten free, you’ll need to use a gluten free soy sauce (tamari) to ensure it meets with your specific gluten free dietary needs.

Place all the ingredients (except the chicken) in a bowl and give it a good mix. I grated the ginger and chopped the scallions. Place the chicken into a zip lock bag (or bowl) and pour the marinade over it. Give it a good mix/massage and allow it to marinate in the fridge overnight or at least 2 hours. Tip: Place the bag on a plate in the fridge so if it leaks it will not spill throughout the fridge.

Next day, preheat your oven to 375 F. I lined my baking pan with parchment paper (you may also use tin foil), placed the chicken on it and covered loosely with tin foil. I like brushing off the extra marinade before I place it on the middle rack in the oven.

After 35 mins, remove the tin foil and crank up the oven to 400 F and back on the middle rack.

After 30-35 minutes @ 400 you’ll have a golden chicken, with a slightly crispy skin.

If you find that you don’t get the color you want, you can always turn on the ‘broil’ setting on your oven the last 4-5 minutes. If you do opt to use the ‘broil” setting, I’d recommend keeping a close eye on it as the heat will be HIGH (usually 525 F) and can easily burn the skin.

While not the precise recipe I grew up eating (I lost contact with my godfather over 25 yrs ago.. hopefully I can reconnect and get the actual recipe from him), it’s very similar (taste) and I assure you that this will not only be the easiest roast chicken you’ve ever made… you’ll be blown away at how juicy and flavorful this is.

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Gluten Free Meat & Poultry

The Simplest Oven Roasted Chicken Ever (recipe)!

May 27, 2025June 27, 20147 Comments

Oven roasted chicken (baked chicken as it’s sometimes called in the Caribbean) is infamous for being dry and somewhat bland. However in this recipe I’ll not only show you how simple it is to a make a moist oven roasted chicken, we’ll apply some Caribbean seasonings (herbs) which will definitely excite your taste buds. This recipe is based on the method of seasoning chicken as it’s normally done in the Caribbean for stews, curries and grilling.

You’ll Need…

1 4 lb chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lemon
1 tablespoon Caribbean green seasoning
2 tablespoon olive oil

*Notes: To add a little kick to things, you can add some finely diced scotch bonnet pepper or a little peppersauce (hot sauce) to the marinade. Click on the following link for a recipe video on how to make Caribbean Green Seasoning: http://youtu.be/g7znPCJvhnU BTW, this is also a wonderful gluten free recipe idea.

If you’ve never spatchcock a chicken before , it’s very simple. Using kitchen scissors (or knife), place the whole bird on it’s breast (we sometimes say chest in the Caribbean) then using the scissors, remove the backbone off the chicken by cutting along each side of the middle main bone (see image below). Then turn over and gently press down on the breast to fatten the chicken. This method (spatchcock) will enable us to cook the chicken quicker and more evenly. Discard the back bone or save for soups and making stock.

Wash and pat the chicken dry, then in a bowl combine all the ingredients and give it a good mix.

Rub the entire chicken with this lovely Caribbean marinade and set in the fridge to marinate for a couple hours (cover with plastic wrap). Then place in a baking pan with a rack (if you don’t have a rack you can place on top some cut carrots, celery and onion) the idea is to allow heat to circulate around the chicken as it roasts. In my case I like adding about 1 cup of water to my pan as I find that it helps to keep the chicken moist as it roasts in the oven.

Heat your oven to 400 F and roast on the middle rack for about 50 minutes. Half way through roasting, turn your pan so it browns evenly. If you’re using my tip for adding water in the pan, you may need to add some more after about 30 minutes.

Allow the chicken to rest about 6-8 minutes (covered) before slicing through. I like placing the use lemon pieces in the roasting tray as it adds a lovely aroma as the chicken does it’s thing.

Without a doubt this will be one of the simplest roasted chickens you’ve ever made and quite honestly.. the tastiest. The marinade will add a lot of flavor to this chicken and I know your family and friends will be complimenting you on a job well done.

Recipe Card

Simple Garlic Rosemary Roasted Chicken

Description

Ingredients

Instructions

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