Ingredients:
– 5 lb whole chicken (giblets removed, cleaned)
– 1/4 cup flour
– 1/4 cup Caribbean green seasoning (with garlic, chadon beni, Spanish thyme, fine thyme, rosemary, ginger, and pepper)
– 1 1/2 tsp salt
– 1 tsp turmeric powder (optional)
– 2 tsp soy sauce (optional)
– 1 rosemary branch (optional)
– 1 tbsp butter (optional)
Directions:
1. Place the chicken breast-side down on a cutting board.
2. Use kitchen shears to cut along both sides of the backbone, then pull to remove the bone. Discard the bone or save it for chicken stock.
3. Trim any visible fat from the chicken.
4. Flip the chicken over so the breast side is up, and press down firmly on the breast to flatten the chicken.
5. Rub the chicken all over with flour mixed with a little water to remove any freshness and slime, then rinse thoroughly.
6. Coat the chicken with the Caribbean green seasoning, salt, and any additional seasonings you’d like.
7. Make a few slits in the chicken breast to help the seasonings soak in better.
8. Cover the chicken and refrigerate it to marinate for at least four hours, or preferably overnight.
9. When ready to cook, preheat your oven to 425°F (220°C).
10. Place the chicken breast-side up on a baking tray or in a roasting pan. If desired, add butter to the slits in the chicken breast and tuck rosemary leaves underneath the skin and into the slits.
11. Tuck the wings underneath the chicken to prevent them from burning.
12. Bake the chicken uncovered for 45 minutes, or until the thickest part of the breast reaches an internal temperature of 165°F (74°C) and the juices run clear.
13. Once done, remove the chicken from the oven and baste it with the drippings.
14. Let the chicken rest for about 15 minutes before serving.
Your delicious Trinidad oven baked chicken is ready to serve! Enjoy!
