Jamaican Jerk Roasted Chicken

Bobby Deen

• Ready In: 2 hrs 40 mins
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons  garlic salt
• 3⁄4 teaspoon ground allspice
• 3⁄4 teaspoon dried thyme
• 3⁄4 teaspoon ground black pepper
• 1⁄2 teaspoon ground cayenne pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄3 cup chicken broth
• 1 (7 -8 lb)  whole roasting chickens
• 1  small onion, cut into wedges

Directions

1. In a small bowl, combine garlic salt, allspice, thyme, black pepper, cayenne, and cinnamon.
2. Add 1 1/2 teaspoons spice mixture to chicken broth, stirring well.
3. Fill a turkey marinade injector with broth mixture; inject mixture at 1-inch intervals into breast, thighs, and wings of chicken.
4. Rub remaining spice mixture over chicken skin.
5. Let chicken stand for 30 minutes.
6. Preheat oven to 375°.
7. Place onion wedges in chicken cavity, and tie legs together with kitchen string.
8. Tuck wings under, and place chicken, breast side up, on a V-shaped roasting rack set in a roasting pan.
9. Bake for 2 hours or until meat thermometer inserted into thickest portion of thigh reads 165°; loosely tent with foil to prevent excessive browning, if necessary.
10. Carefully transfer chicken to a serving platter or carving board, and let stand 10 minutes before carving.