Whole Roasted Jerk Chicken
Our Jerk Seasoning is my very favorite -- lots of flavor, but not too much heat. It's savory and a tiny bit sweet. I love it on this chicken, but I also use it on Thanksgiving turkey, ribs, fish, shrimp, and butternut squash.
3-5 lb. whole roasting chicken
1 medium onion
3 tablespoons Butter Flavor Olive Oil
3 tablespoons Caribbean Jerk Seasoning
1 teaspoon salt
Cover a baking pan with foil. Preheat grill or oven to 450 degrees. Cut the lemon and onion in half and stuff into the chicken. Tie the legs and tuck the wings underneath.
Combine the Butter Olive Oil, Jerk Seasoning and salt in a small dish. With your hands, gently rub half of the seasoning mix under the skin and half on the outside of the chicken.
If using a grill, keep the temperature between 350-400; if using an oven, reduce the temperature to 350. Roast the chicken until it reaches 165 degrees in the thickest part, about 20 minutes per pound.
Note: This combination of flavors makes a fabulous Thanksgiving turkey!