Trinidad baked chicken recipe
This Trini baked chicken has amazing flavor thanks to the fresh chadon beni, thyme and rosemary herbs plus garlic, ginger, and pepper. It's so good!
Servings: 8
Calories: 293kcal
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)
Instructions
- Turn the chicken with the breast side down.
- Cut along both sides of the backbone.
- Pull to remove the bone and discard or keep for making chicken stock.
- Remove any visible fat.
- Turn the chicken over with the breast side up.
- Press down on the chicken breast to flatten the whole chicken (the chicken is now butterflied or spatchcocked).
- Rub flour with a little water all over the chicken to remove the freshness and slime from the meat.
- Rinse the entire chicken thoroughly.
- Coat the chicken with fresh green seasoning, salt, pepper, and your additional seasoning options.
- Make slits in the chicken breast to ensure the seasonings permeate.
- Cover.
- Refrigerate and allow the chicken to marinate for at least four hours to overnight.
- Preheat the oven to 425°F.
- Place the chicken on a baking tray or in a roasting pan with the breast side up.
- Add butter to the slits in the chicken breast.
- Place rosemary leaves underneath the skin and in the slits.
- Tuck the wings underneath the bird.
- Bake uncovered at 425°F for 45 minutes or until the thickest part of the breast has an internal temperature of 165ºF and the juices run clear.
- Remove from the heat.
- Baste the chicken with the drippings.
- Leave to sit for 15 minutes or so.
- Serve hot.
