Marie Sharp’s Barbados style Roast Chicken

Marie Sharp’s Barbados style Roast Chicken

 

This chicken features a Barbados blend of herbs and spices. There are as many variations on the blends as there are cooks. The spice mixture can also be used a marinade.

 

2 teaspoons Marie Sharp’s Beware Hot Sauce

6 green onions, chopped, including the greens

3 cloves garlic, chopped

2 tablespoons chopped fresh parsley

1 tablespoon minced fresh garlic

1/2 teaspoon ground cloves

1/4 teaspoon ground cumin

1 teaspoon freshly ground black pepper

2 tablespoons lime juice

2 tablespoons vegetable oil

1 3 to 4-pound roasting chicken

Melted butter or margarine

 

Place all the ingredients except the chicken and butter in a blender or food processor and puree to a paste, adding more oil if necessary.

Carefully separate the skin from the chicken and spread the paste between the skin and the meat. Allow the chicken to marinate for a couple of hours in the refrigerator.

Preheat the oven to 230 Celsius or 450 degrees F.

Place the chicken on a rack in a roasting pan, brush with the butter, place in the oven and immediately reduce the heat to 180 Celcius or 350 F.

Roast the chicken for about 1 1/2 hours or until done, basting occasionally with the pan juices. Allow to sit for 5 minutes before carving.

Yield: 4 to 6 servings