Honey Jerk Roasted Chicken was almost called Jerk Honey Roasted Chicken, but I hosted a poll, and this variation on the name won. Whatever you decide to call it: it’s really delicious and I’m excited to share it with you.
It’s as simple as mixing some honey into your favorite jerk marinade or seasoning, then letting a whole chicken absorb all that goodness overnight, leaving you with a quick and pretty effortless meal for either a weeknight or the weekend.
You can watch the video tutorial below or on my YouTube channel:
- You might find a few different types of whole chickens in your grocery store, such as fryers, roasters, or broilers (it’s an unimportant USDA classification thing). You’re looking for chickens around 5 lbs. or so, which are in the ‘roasters’ category.
- Make sure your chicken is cleaned and trimmed before you get started. Feel around under the skin for the roots of any feathers, and make sure the innards are out.
- Trussing your chicken is an unnecessary step – it’s actually disadvantageous if you’d like to be sitting at the table sooner rather than later. Tying the legs up makes them and the thighs take even longer to cook through. It’s up to you tho, y’all know I am only here to provide suggestions and what you do in your kitchen is your business, as Tabitha would say!
- The recipe calls for tenting the chicken from the second half of roasting, but you can do this for the first half instead if you like. Definitely don’t forget to do it for at least one – you want the chicken dark as hell, but not burnt.
That’s all the important stuff. If you try this recipe I hope you’ll come back and rate it. I’d like to know what you thought!Print
The hardest part is waiting for it to rest.
- 1 5 lb roasting chicken
- 2 C jerk marinade
- 1/2 C honey
- 1 tsp granulated garlic
- 2 tbsp olive oil
- 2 tbsp brown sugar, packed
- 1 lime, halved
- 4 tbsp unsalted butter, melted
- 1 1/2 tsp all-purpose seasoning
- 1 tbsp kosher salt, to taste
- 1/2 tsp cracked black pepper, to taste
- Mix together the marinade, honey, granulated garlic, brown sugar, and olive oil.
- Rub your chicken down all over with the lime, then discard the halves.
- Season your chicken liberally with salt and pepper, inside and out, and get under the skin too. Follow that up with the all-purpose seasoning, if using.
- Baste the chicken thoroughly in the marinade, inside and out, under the skin, into the bone, all of it!
- Place the chicken on a wire rack over a baking sheet and refrigerate overnight (or for at least 4 hours).
- Pull the chicken from the fridge about 30 minutes before you’re ready to cook it.
- Preheat the oven to 425°F and baste the chicken all over with half of the melted butter.
- Bake uncovered for 35 minutes, then apply the remaining butter and tent loosely with foil.
- Bake for another 30-45 minutes, or until the juices run clear when you pierce the thigh. The largest part of the thigh should read 160° on your handy dandy internal thermometer. Carryover cooking will bring it up past 165°F.
- Remove from the oven and let rest for at least 15 minutes before carving. Dassit. Enjoy!
- I like to reserve a little of the marinade and baste the chicken lightly again before the first butter bath. It’s more for appearances than anything else.