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.