Whole Roasted Chicken with Jamaican Jerk Spice Compound Butter

Transform your ordinary roast chicken into a flavor-packed Caribbean feast! This recipe for Whole Roasted Chicken with Jamaican Jerk Spice Compound Butter delivers juicy, tender meat infused with the vibrant heat and aromatic spices of authentic Jamaican jerk. The compound butter, a simple yet powerful blend, melts into the chicken, creating a crispy, flavorful skin and succulent, deeply seasoned meat.

Ingredients

• 1 whole chicken (4-5 lbs)

• 1 lemon (quartered)

• 1 orange (quartered)

• 1 head of garlic (halved)

• Fresh thyme sprigs

  Jamaican Jerk Compound Butter

• ½ cup unsalted butter (softened)

• 2-4 tbsp COOKIN WID KUNCHI Jamaican Jerk Spice

Directions

1. Preheat the oven to 425°F (218°C).

2. In a bowl, mix softened butter and COOKIN WID KUNCHI Jamaican Jerk Spice until fully combined.

3. Pat the chicken dry thoroughly with paper towels.

4. Generously smear the Jamaican Jerk Compound Butter all over the chicken, including underneath the skin and inside the cavity.

5. Stuff the cavity with the lemon, orange, garlic, and thyme.

6. Place the chicken breast-side up in a roasting pan with a rack or on a bed of vegetables.

7. Roast at 425°F for 30 minutes.

8. Reduce the oven temperature to 375°F (190°C) and continue roasting for another 40-50 minutes, or until the thickest part of the thigh reaches 165°F (74°C).

9. Let the chicken rest for at least 15 minutes before carving.