Green Seasoning Roast Chicken
Green Seasoning Roast Chicken
This recipe is great in the oven or on the grill in the summertime. There are several options for what you can do to the chicken. You can roast it whole, cut it up into 8 pieces, or you can do what I’ve done and spatchcock the chicken. Say it again with me, “Spatchcock.” It is a lot more fun to say than butterfly, in my opinion. Spatchcock. Depending on how you want your chicken, you will have to adjust cooking times. If leaving It whole, cook for 75 minutes. If cutting into parts, roast for 50 minutes, turning the pieces half way through. If spatchcocking the chicken, roast for an hour. Now, 1 more time, Spatchcock.
Servings: 4
Ingredients
- 1 cup green seasoning
- 1 4lb roasting chicken
- 2 tsp creole seasoning
Instructions
Spatchcocking the Chicken
- Lay the chicken breast side down. You can either cut out the back bone completely or you can split it down the middle and leave it on the chicken like I did.
- I slightly split the breast bone on the chicken so it butterflies easier.
- The chicken should lay somewhat flat.
Green Seasoning Chicken
- Without completely removing the skin from the chicken, carefully pull it back from the meat so you can get some of the marinade on the meat itself.
- Add a dollop on the breast and on each chicken leg. Massage the meat under the skin with the green seasoning.
- Pull the skin back over the chicken. Any green seasoning that fall out of the chicken, rub over the skin. Marinate for 4 hours, or preferably overnight.
- Preheat oven to 350 degrees. When ready to cook, put on a back rack. Season the outside with the creole seasoning. Roast for 1 hour.
- Let rest for 10-15 minutes. Temperature in the thigh should read 180 degrees.
- Green Seasoning Chicken goes great with Caribbean rice and beans.
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