Caribbean-Spiced Roast Chicken

This recipe was so good that my dad said he wanted me to make it again, twice in a week! That's very rare in my family especially since we always eat the same things (chicken, pasta, etc.) I made some changed to the recipe though. I didn't have lime juice or rum so i used lemon juice and tequila. I also put on the spices the night before and put it into the fridge so it could "marinate" sorta. and I put the spices underneath the skin (i did this by pulling some of the skin from the breast and put the spices under there and rubbed) so the taste would be amazing! Before i even into the oven, i put even more of the same spices on! I basted it for the time it said then i turned the temperature up to 450 so the skin could be crispy. BOY! this was delicious! I've made it two times and my family LOVES it!!! I think it would be great with cooked carrots with a touch of lemon on them and some white rice. yumm!! Thanks for the recipe.

I have never written a review before for a recipe, but this chicken was so good, I had to say WOW and thanks for sharing. I followed the "roasting chicken 101" instructions to prep the chicken before cooking. My family, who gets tired of chicken because we eat it so much couldn't get enough. Thanks again!

I used this recipe on game hens instead of a chicken and it turned out great! The hens were so moist and the flavor of the spices was wonderful. I stuffed the hens with lime wedges and cilantro which I highly recommend.

I love all the spices coming together in this dish. Next time I will increase the lime juice and the brown sugar so as to have a little more sauce.

My family thought this was good. DH says it tasted like Jerk chicken with out the heat.I used chicken parts instead of a whole chicken and cooked it for 1hr at 350 degrees. I will try this again with a whole chicken.

This was delicious. I used tequilla instead of rum (that is what was in the house) and instead of cayenne pepper a little bit of red pepper flakes. Everyone loved including hubby and kids.

I'm just getting into roasting chickens and this was the second recipe I tried. I thought it was excellent. I used lemon instead of lime and didn't have clove so I left it out. Also, I used chicken leg quarters because it was what I had on hand. I also drained the fat drippings from the pan and made a sauce from what remained. It was a delicious meal. LOVED the cinnamin!

This was not good. The chicken was not very moist and did not care for the flavor at all.

This recipe is AWESOME!!! My husband loved it as did I. It was very simple to make and Very tasty!!! I would not change one thing about it!!! Will definitely make again and again =)

The chicken turned out fabulous! Very moist & fragrant. I used a 6lb roasting chicken, stuffed it with a lemon, cut into half, and one half of a lime. I doubled up the ingredients and used a generous amount of freshly squeezed lime juice with the pulp and Jamaican rum. I lifted the skin to rub on the spices and to place small pats of butter. I set the chicken on a bed of onions, sliced four yellow potatoes in half and topped with some chicken broth. The potatoes turned out amazing!!! Soaking up all of the flavour! Will make again!

This was too spicy for my taste, although the chicken was nice and juicy and tender. If I made it again, I would not put in the cayenne pepper.

I made this chicken once about 3 years ago. Ever since then, I use the exact recipe (only adding much more of the ingredient) for my Thanksgiving Turkey. I use the drippings for a gravy. I get so many compliments and the gravy is to die for. I love spicy foods and this recipe is the best. I will continue to make it every year for my 20 pound turkey!

This chicken has a very unique flavor than most chickens. It's delicious! The secret to a moist chicken is to bake it breast side down for half the time and breast side up the rest of the time! Works like a charm!

OK...this was my first time with a whole fryer chicken. I must have done something a tad bit wrong as it took MUCH longer to cook mine. ((I did have it snug in the baking pan and it was a 4 lb chicken instead...)) BUT....the flavors were AMAZING!!! I shoved the herbs/seasonings under the skin and let it set for about an hour. I did not use rum ((or tequila)) I just used a bit more lime juice to make it the right consistency. I think it still tasted great. I cranked up the oven to 450 for the last 15 minutes so the skin would get crispy. ((My 6 yr old would never eat the skin before and this time she said she couldn't eat her chicken since she ran out of skin...LOL)) We will DEFINITELY be using this again. Thanks!!!!

This chicken was quite good and very moist. I rubbed the spice mixture under the skin, because I don't eat the skin and didn't want to throw out all the flavour when I removed it. I do wish I had of put the spice rub on a few hours before cooking so it would have went a bit deeper in the chicken. I'll try that next time.

I like lots of sauce, so I doubled the ingredients. Thicken sauce while chicken is cooked and resting, and pour over rice!

I brinned the chicken in a salt and sugar for 3 hours then put the rub on 2 hours before cooking. The was very flavorful. Different people could taste a different spice.

fabulous. Cooked a large roasting chicken (8-12 pounds) with the same amount of spices called for for a smaller chicken and it was plenty. I used spray olive oil instead of brushing on vegetable oil and it coated the chicken nice and evenly so that the spices stuck well. I basted maybe four time throughout the whole cooking time and it took it about 2:30 hours to cook at 350 degrees. The flavors in the spices and basting sauce were definitely evident in all parts of the chicken, but not overpowering. I served this as a part of a somewhat tropical themed Easter dinner and it was a HUGE hit. A couple of days later, I used the drippings to make gravy and it was some of the tastiest and most unique gravy I have ever had.

Outstanding....the basting sauce would even make a good cocktail :) have also made substituting Jamaican Allspice for the cinnamon and clove

Even though I removed all the skin before roasting the chicken, it still came out moist and juicy--I suppose due to the frequent basting. The flavor was delicious. I did find the basting every 20 minutes to be a little annoying since it tied me to the stove for an hour and a half. I will make this again despite the basting because it is good and a little exotic.

I quadrupled the recipe for 2 chickens, and took the advice of reviewers to let it marinate. I rubbed the birds down with the seasoning, made sure to get lots in between the breast and skin, and refrigerated apx. 24 hours before cooking. After that first baste, going in for the second I got hit with a waft of alcohol vapors opening the oven, so don't stick your face right in there like I did! Also, added ground corriander and a dash of allspice to the seasoning mix. The whole thing was AWSOME! However, I can see how not everyone would like this taste, if you're not familiar with caribbean flavors it may seem odd, but I thought it was YUMMY!!! Oh, I also added a bit of Kitchen Bouquet to the rum/lime baste to give better color and it came out gorgeous golden brown. The pan drippings caramelized and as it rested I kept basting. REALLY good recipe, well recieved by my family! PS THX to tat2whttrsh's review, served with Byrdhouse Mushroom Barley Pilaf and it went wonderfully if you're looking for a side...

One of the best chickens I've ever roasted. Only thing different I did was set the chicken on a bed of coarsely chopped onions to keep the bottom of the roaster from burning. I think when I make this again I'd double the spices and use sliced limes as a bed for the chicken next time. I served this with SunnyByrd's Byrdhouse Mushroom Barley Pilaf only using thyme in place of the basil, to keep the same flavor tone all through dinner. Tasty dinner! NOTE: I cooked mine at 400* because my rice was cooking at that temp. You might want to as well, unless you want to wait a couple hours longer.

LOVED this chicken!! I wanted a nice-looking skinless chicken roasted in an oven bag and this was it! Lots of interesting flavours and nice and moist meat. No lime, no rum, no brown sugar -- I just sprinkled everything on and 2 t white sugar last. In a 400 degree oven for 45 minutes. Will make again!!

this chicken recipe is great! the smell of the spices is wonderful and the flavour is amazing! a great change from boring roast-chicken!

Yum! I used chicken breasts, baked in the oven. Half way through baking I poured the sauce over top of the chicken. Delicious!

Ok. I was looking for a jerk like recipe and this was more like cinnamon chicken.

very good! I used tequila instead of rum.

I made this on the weekend using chicken breasts and Rum with lime since I didn't have regular rum. I marinated it on Saturday and bbq'd it on Sunday. The flavours are so wonderful and really permeated the chicken. I will definitely make this again. If you are using a whole chicken, make sure to lift the skin and put the spices under the skin of the breasts.

I am not a Thanksgiving turkey type of girl so I decided to substitute this instead. I used an oven roaster chicken (about 8 pounds) so I used more of each ingredient seasoning to my taste. I used olive oil and seasoned the chicken both under the skin and on top. I also let it marinate overnight. Lastly, I used fresh herbs instead of dry. It makes a huge difference. My family LOVED the flavors. It was a hit for Thanksgiving!!!

This recipe was excellent. Not only did the chicken taste great, but it also looked great. I rubbed the spices under the skin to flavor the meat itself. I also stuffed the chicken with crushed garlic cloves and lime wedges. I could really taste the lime in the chicken, whereas the tequila was not as prominent. This could be due to the fact that I stuffed the chicken with limes. It turned out well because I love lime. I will definitely use this recipe again.

This chicken was very moist and juicy. The skin browned very nicely and I couldn't resist eating a small amount of the skin. Smells absolutely amazing as it cooks. This is an absolute winner.

This was OK as far as roast chickens go. I guess I was just expecting much more flavor & what I got was a plain roasted chicken with a spicy skin. And if you dont eat the skin, all you'll get is a plain roasted chicken. I wouldn't make it again.

We absolutely loved this recipe! I used a 5lb chicken so I increased everything by 1/2. I roasted my chicken at 350 and flipped it over in the middle of roasting (we don't eat the skin anyway). It was done in exactly 90 minutes. The chicken was moist, juicy, and had a great flavor (delicate, but yummy). This is definitely in our keeper box!

This worked really well for us. My husband would have eaten all the skin if I hadn't called on it. But the flavors were present in the moist meat as well. Very nice.

This was a VERY easy recipe! I didn't have cayenne, so I used red pepper flakes too (@ 1 tsp). My kids loved it because it was so moist. I would have kicked it up a notch if it were for just me. As a busy mom..this was easy and yummy! I did have to bake it about 10 minutes more than what was said even with my thermometer. Try it!

I was sceptical when I saw the ingredients. I made a 6lb chicken for my family of 4. We almost ate the entire chicken. My husband LOVED it and wants me to make it for our parents. My kids, ages 3 and 6, loved it too. I would do this one again very soon.

Moist and tender roast chicken that was not too spicy. I did not have rum, so I used a 1/2 teaspoon of rum extract in 2 tablespoons of water in its place.

Used Jamaican white rum.

Love it. Followed exactly as written and the chicken was perfect. will do again

This was a delicious rub, but for some reason, it didn't really penetrate the chicken. Still very tasty. I think next time I'll make a double batch of the rub and use half with an injector or mixed with a little butter under the skin.

Delicious!! Stuffed the chicken cavity with the leftover juiced lime and some thyme. I will definitely make this again!

This recipe was great. It was easy to prepare, everything included was already stocked in my home. Watch out though, a little cayenne pepper goes a long way. Very good matched with Jamaican Rice as a side.

this was a big hit with the family! i used chicken breast (since that was on sale this week) and grilled it instead of baking. very good! i also topped it with a lime wedge and some crushed pineapple.

absolutely delicious!

Loved this !!! This spice mix is awesome ... served the roasted chicken with mashed sweet potatoes w/lime & chives. Husband loved it too.

Yummy. I did it with chicken parts, basted every 15 minutes and only cooked for 45 total at 350.

Made it tonight for dinner and it came out fabulous. I didn't have rum so I used tequila instead and I substituted paprika for the cayenne so it wouldn't be too hot for my 18 month old (who gave it her seal of approval with repeated "baby like"). I used 4 large bone-in breasts and cooked at 425 for one hour and they came out perfectly done. Also I mixed together the spices then added the oil and brushed the mixture on the chicken rather than brushing on the oil then sprinkling the spices.

Try conv roast @ 300 degrees (new oven)

Very good but doesn't look anything like the picture. Took much longer than the recipe mentioned...more like two hours and I had to put the temp up to 350 because 325 wasn't doing it. Very good comments from the dinner party.

I thought this chicken was wonderful! I had a five-pound chicken, and it was perfectly done and well browned in 1 hour and 45 minutes at 325 degrees. There was lots and lots of juice in the pan, some of which was served with the chicken. For storage I defatted the remaining juice and poured it over the left-over deboned chicken in a plastic bag.

Oh Wow...amazing. Absolutely amazing and so juicy. Doubled up on lme juice and brown sugar for the marinade because I only had overproof white rum in the house (Ahh good ol' Wray & Nephew...a Jamaican staple). This is a definite keeper.

This was a wonderful recipe. My kids even ate it without any kind of dipping sauce, which in itself is a thumbs-up review! My husband is allergic to poultry, so I put some on a pork chop for him (and basted with the liquid) and he said it was good on the pork also. I used Bacardi dark rum, as the recipe did not specify which type of rum (light or dark) and that was all I had on hand. Delicious! I will definitely be making this again. The only thing that confused me a little about the recipe was "baste with the sauce"... because my mixture of lime juice/rum/brown sugar was liquid... not sauce-like. I'm not sure if I did something wrong or if what I was basting with is considered "sauce". I'm new at roasting whole chickens. In any case, 5 thumbs up from my family!

This was an awesome roasted chicken. I had never mixed these seasonings together. My husband and children loved it. The only changes I made out of necessity were to leave out the rum and the use whole cloves and not ground cloves I also used fresh lime juice and stuffed the bird with the lime peel. Turned out awesome. I will definitely make it again

This chicken was great! I think it would be even better if it was marinated for several hours or overnite! Thanks for the recipes!

fab!

it wasnt what i expected

I made this without rum as I didn't have any and it turned out perfectly! The only thing I would do different (besides adding rum) is to cut up the chicken and let it marinate overnight. Thank you!

So tasty

This was really good, and easy. I just wasn't sure if I was supposed to mix the spices w/the juice mixture. So I put the wet mix on first, then the dry spices. It was very good, but not as flavorful as I thought it would be. It took a little over 90 minutes to reach the right temp. Served w/brown rice, steamed green beans, and a multi-grain baguette.

Used tequila and lemon juice. The basting is the key and the whole family loved it! Will make again. And again. And again!

Amazing recipe. I used tequila instead of rum. The chicken smelt like paradise. Of coarse, it was very delicious.

very nice chicken, followed recipe exactly, the skin was flavorful and the meat very moist.

This was very good. My husband liked it so much he has asked me to make it once a week. I used Emeril chicken rub instead of all the various spices plus some extra ginger root. Next time I'm going to take the suggestion of one of the reviewers and cook it on 450 at the end to make it crispy.

this did not turn out as I had expected, the meat did not take in any of the flavoring and the skin ended up being soggy. However, the meat of the chicken was perfectly moist. We will not be making this recipe again.

My family really enjoyed this recipe. Nice alturnative to plan roasted chicken..very easy!!

The spice mixture was great - next time, I want to get it under the skin and leave it on there for a while before roasting.

I did not use a whole chicken, just parts and half the ingredients. It came out perfect.

This chicken dish was delicious. Besides it tasting great, I loved the way it made the house seem so warm and cozy on such a chilly day. Although it was October, my friend thought it smelled like "Christmas".

This was the most delicious roasted chicken I have ever made. I will make it again and again. I never changed a thing on the recipe

i will cook this chicken again but i won't use cinnamon or cloves, i will stick with regular spices for chicken but the sauce made with the rum and the lemon juice just delicious.

cooked it today.. did not care for it... I would have preferred stuffed chicken instead....won't do this one again.

Fabulous...I doubled the spices and used canned apples that I crushed up ....OMG...IT WAS GREAT!!!!!!!!!!

The best. Moist and beautifully flavored.

We really loved this chicken, very tasty - the herbs and spices get right into the meat instead of staying just on the skin.

I did not enjoy this at all.

OMG!!! If I could give more than 5 stars I would! I used to pride myself on my roasted chicken. But now I consider mine so so at best. This was the best chicken I have ever eaten. It was moist tender and the flavor was divine! My entire family gobbled it up. My 2 year old who has to have ketchup in all meat was going man oh man after every bite with NO ketchup!!! And she ate every bite plus wanted more. Everyone asked for more. I did double everything because I had a 6lb bird and cut up 1 lemon to stuff in the cavity other than that I followed to the "T". I was concerned with the lack of butter but am glad I did not tinker with the recipe by adding some. I will be replacing my roast chicken recipe with this and serving it as often as I can. Thank you so much for this devine recipe!!!

I have never written a review about a recipe before, but this one deserves it. This chicken was awesome! I added soy sauce to the basting sauce and put in less lime because we're not big fans of citrus flavor. I also added garlic powder to the seasoning. I cooked a 4.4 pound chicken so it took 2 hours. You have to try this recipe! The chicken was sooo flavorful and moist! Thank you for a great chicken!

I tried this spice rub and didnt quite care for it..i did limeade with pinapple-mango juice for basting..nixed almost everything else and used just herbs..

Thank you for this recipe, I used a bigger chicken then the recipe called for so I had to increase the ingredients a little bit but it was falvorful and really enjoyable.

Very tasty chicken recipe. I would definitely marinate next time, as all the flavor was on the skin, which I didn't eat (counting calories!!) The whole family enjoyed this very much. I cooked mine in a dutch oven for 90 minutes..perfectly moist!

I have never gotten so many compliments on chicken! Followed the recipe exactly, and I have to say, the best chicken ever!

Living in West Africa you can just run out to the grocery store and buy roasted chicken. So I made this recipe and it was great, tasted just like the ones we use to buy at the grocery store.

This was a really nice change from the regular baked chicken I usually make. This recipe is a keeper!

Didn't think this was anything great.Too much clove, but probably just a personal preference.

I never review recipes! but it was so good that i have to! i made it with tenders in the oven and added some chicken broth, carrot and onion.. we put it over rice, it was amazing! totally worth it to make this...

Best roast chicken I ever ate!

Sure made the house smell good! We all enjoyed this. Thanks.

This recipe was good but not great. The skin of the chicken was awesome, but the meat was quite bland. Next time I will inject the chicken with the seasoning as well and see how that coems out.

Great recipe! After reading the reviews I decided to use the rub on chicken wings and marinated them overnight. I skipped the oil placing the wings on a baking sheet, added additional seasoning salt and sprayed the wings with a cooking oil spray. Baked the wings in 350 oven for 1hr. then basted the wings an additional 30 minutes turning every 10 minutes. They were very tender, crispy and tasty.

I made this for my Caribbean in laws and they ate it all up, but no one really said it was outstanding. Not sure if I will make this again.

Good chicken.

What a phenomenal dish! My boyfriend and I loved this meal! I cooked mine in a Pampered Chef deep dish baker with matching bowl over top, creating a dutch oven effect. The chicken had the best flavor and was amazingly moist. Pairs very well with a Riesling!

This was just o.k. for me. I am not a fan of sweet meat and I didn't find the chicken tender enough. I will not make this recipe again.

This was good. I doubled the recipe then added 1 extra teaspoon of salt. I used white rum in my recipe. Baked on the asked temperature for 50 minutes with the pan covered then I set the temp to 450, uncovered the pan and let it cook for 40 more minutes. Really really good.

Excellent! I stuffed one end with a pierced lemon and the other with a pierced lime. I also added paprika and turmeric to the rub and arranged sliced onions and chopped garlic around the chicken. It was incredibly moist and flavourful. I will make this again for sure. Thanks for the recipe!

i don't know... This recipe was not a huge success. We found it kinda bland actually. Maybe if the chicken would've been marinated first it would've been tastier.

This dish is absolutely incredible! I made some adjustments to the ingredients: I doubled the amount of the listed spices because the chicken I used was nearly 5 lbs. I used olive oil instead of vegetable. I also made another batch of the spices and combined it with some olive oil and yummy root vegetables that I cut up very chunky: sweet potatoes (2), carrots (8 medium), white onion (1 small), and celery (1 thinly chopped stalk). I stuffed the vegetables in the chicken and surrounded the chicken with vegetables in the baking dish. This added about 30 minutes to the baking time and made it a bit difficult to base the chicken with the rum/lime juice sauce. I need to get an injection tool.... I'd like to try this dish with honey insted of brown sugar next time. Definitely try this dish!

The guest I made this for is on a restricted diet, so I left out the rum and brown sugar. The chicken tasted AMAZING… so moist and flavorful! I can only imagine how good it would taste when made as directed. I can’t wait to make it again… this time with the rum and brown sugar! And, I’d like to try the spice mixture on other ingredients… maybe over sweet potatoes!?! Thanks for a great recipe!

Wow, yummy! Very juicy. Great blend of flavors.