Juicy Roasted Jamaican Jerk Chicken Recipe

Introduction

This Juicy Roasted Jamaican Jerk Chicken brings the vibrant and spicy flavors of the Caribbean right to your dinner table. With a fragrant herb and jerk seasoning blend, each bite promises a deliciously tender and flavorful experience that’s perfect for any occasion.

Ingredients

• 2 whole cornish hens, cavities emptied (about 2 – 2 1/2 lbs each)
• 1 tablespoon herbs de provence
• Kosher salt & freshly ground black pepper, to taste
• 6 sprigs fresh thyme
• 6 leaves fresh sage
• 4 cloves garlic, crushed
• 4 slices lemon, thinly sliced
• Olive oil, for drizzling
• 1 (10-ounce) jar Walkerswood Jamaican jerk seasoning
• 6 tablespoons unsalted butter
• 1 small lemon, zested and juiced
• 1 small shallot, finely minced
• 1 tablespoon lightly dried parsley
• 2 cloves garlic, minced or pressed
• Kosher salt & freshly ground black pepper, to taste (for the basting sauce)

Instructions

1. Step 1: Arrange a rack in the middle of the oven and preheat to 400°F. Use a quarter sheet pan or similar baking vessel fitted with a wire rack. Spray the wire rack with cooking spray and set aside.
2. Step 2: Pat the hens dry with paper towels. In a small bowl, combine herbs de provence with salt and pepper. Season the hens’ cavities with part of this blend, then stuff each cavity with 3 thyme sprigs, 3 sage leaves, 2 crushed garlic cloves, and 2 lemon slices.
3. Step 3: Drizzle olive oil over the outside of each hen, then season thoroughly with the remaining herbs de provence mixture. Using your hands, coat each hen generously with the Jamaican jerk seasoning, covering all sides and crevices.
4. Step 4: Truss the hen legs with kitchen twine and tuck the wing tips under the hens. Place the hens on the prepared wire rack and baking vessel.
5. Step 5: Roast the hens uncovered for 1 hour. About 10 minutes before the hour is complete, prepare the basting sauce: in a small saucepan over medium heat, combine butter, lemon zest and juice, minced shallot, parsley, garlic, and salt and pepper. Stir and let simmer for 2-3 minutes, then remove from heat.
6. Step 6: Remove the hens from the oven but keep the oven on. Brush half the basting sauce all over the hens, then return them to the oven to roast for an additional 20 minutes or until internal temperature reaches 165°F.
7. Step 7: Take the hens out of the oven and brush with the remaining sauce. Let the hens rest for at least 10 minutes before cutting in half. Serve immediately, ideally with sides like rice and peas and plantains.

Tips & Variations

• For extra smoky flavor, add a small amount of smoked paprika to the jerk seasoning before coating the hens.
• If you prefer a milder spice, use half the amount of jerk seasoning and serve additional sauce on the side.
• Using cornish hens gives a nice size and tenderness, but you can substitute with bone-in chicken thighs or drumsticks if preferred.

Storage

Store any leftover jerk chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain juiciness. This dish is not recommended for freezing as it may dry out upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken instead of cornish hens?

Yes, bone-in, skin-on chicken thighs or drumsticks work well. Adjust cooking time accordingly, making sure the internal temperature reaches 165°F.

What can I serve with Jamaican jerk chicken?

Traditional sides include rice and peas, fried plantains, coleslaw, or a simple green salad to balance the spices.

Juicy Roasted Jamaican Jerk Chicken Recipe

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★★★★★

4.6 from 132 reviews

• Author: Harry
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x

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Description

This Juicy Roasted Jamaican Jerk Chicken recipe features tender Cornish hens infused with vibrant Jamaican jerk seasoning and fresh herbs, roasted to perfection in the oven for crispy, flavorful skin and juicy meat. Enhanced with a zesty lemon butter basting sauce, this dish brings authentic Caribbean flavors right to your table, perfect served with classic sides like rice and peas and plantains.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 whole Cornish hens, cavities emptied (about 2 – 2 1/2 lbs each)
• 1 tablespoon herbs de Provence
• Kosher salt & freshly ground black pepper, to taste
• 6 sprigs fresh thyme
• 6 leaves fresh sage
• 4 cloves garlic, crushed
• 4 slices lemon, thinly sliced
• Olive oil, for drizzling
• 1 (10-ounce) jar Walkerswood Jamaican jerk seasoning

For the Basting Sauce:

• 6 tablespoons unsalted butter
• 1 small lemon, zested and juiced
• 1 small shallot, finely minced
• 1 tablespoon lightly dried parsley
• 2 cloves garlic, minced or pressed
• Kosher salt & freshly ground black pepper, to taste

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Instructions

1. Preheat and Prepare Baking Vessel: Arrange a rack in the middle of the oven and preheat to 400°F. Fit a quarter sheet pan or any baking vessel with a wire rack and spray the rack with cooking spray to ensure even roasting underneath the chicken. Set aside.
2. Dry and Season Chicken Cavity: Pat the Cornish hens’ skin dry thoroughly with paper towels. In a small bowl, mix herbs de Provence with salt and pepper. Season the cavity of each hen with this blend, then stuff each cavity with 3 sprigs of thyme, 3 sage leaves, 2 crushed garlic cloves, and 2 lemon slices to infuse aromatic flavors.
3. Season and Coat Chicken Exterior: Drizzle olive oil over the outside of each hen. Use the remaining seasoning blend to season the skin evenly. Generously lather the hens with Jamaican jerk seasoning, covering all nooks and crannies; approximately 1/2 cup for both hens is typical, but add more to your preference.
4. Truss and Arrange Hens: Tie the legs together with kitchen twine to promote even cooking and tuck the wing tips underneath the legs. Place the hens breast side up on the prepared wire rack over the baking vessel.
5. Roast the Hens: Roast uncovered for 1 hour in the preheated oven. This slow, high-heat roasting ensures crispy skin and juicy meat throughout.
6. Prepare Basting Sauce: About 10 minutes before the hens are done, combine butter, lemon zest and juice, minced shallot, parsley, garlic, salt, and pepper in a small saucepan over medium heat. Stir and let simmer gently for 2-3 minutes, then remove from heat.
7. Baste and Continue Roasting: After the first hour, remove the hens from the oven without turning it off. Brush half the lemon butter sauce all over the hens. Return them to the oven and roast for another 20 minutes or until the internal temperature reaches at least 165°F.
8. Rest and Serve: Remove hens from oven and brush with the remaining sauce. Let them rest for at least 10 minutes to allow juices to redistribute. Cut the hens in half with a sharp knife or kitchen shears and serve immediately alongside traditional Jamaican sides such as rice and peas and fried plantains for a complete meal. Enjoy!

Notes

• Trussing the hens helps them cook evenly and retain moisture.
• Using a wire rack promotes crispier skin by allowing air circulation underneath.
• Resting the chicken after roasting ensures juicy meat and prevents dry texture.
• Adjust the amount of jerk seasoning based on your spice preference.
• Ensure internal temperature reaches at least 165°F for safe consumption.
• Serve with classic Caribbean sides like rice and peas and plantains for an authentic experience.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Jamaican

Keywords: Jamaican jerk chicken, roasted Cornish hens, Caribbean chicken recipe, spicy baked chicken, lemon butter chicken, summer grilling alternative, herbs de Provence chicken