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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Roast the Hens: Roast uncovered for 1 hour in the preheated oven. This slow, high-heat roasting ensures crispy skin and juicy meat throughout.
- 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.
- 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.
- 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
