Name: Caribbean-Spiced Roast Chicken
Prep time: PT-488675H26S
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: Caribbean
Ingredients: 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp dried thyme; 2 tsp ground allspice; ½ tsp ground cinnamon; 1 tsp smoked paprika; 1 tbsp cayenne pepper; ½ tsp ground cloves; 1 tsp ground nutmeg; 1 tsp fresh ginger, grated; 2 tbsp soft light brown sugar; 1 tsp salt; 1 tsp freshly ground black pepper; 1 whole free-range chicken; 30g butter, softened; 2 tbsp rapeseed oil; 1 tbsp chopped fresh flatleaf parsley; 1 tbsp snipped fresh chives; 1 tbsp chopped fresh coriander; 1 tsp chopped fresh thyme; 1 green chilli, chopped; Small pinch Scotch bonnet chilli; 1 tbsp rapeseed oil (for seasoning); Salt and freshly ground black pepper (for seasoning); 2 tbsp rapeseed oil (for vegetables); 2 sweet potatoes, peeled and roughly chopped; 6 asparagus spears, trimmed; 3 garlic cloves, crushed; 3 spring onions, white and green parts separated, finely sliced; 150g frozen peas

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This Caribbean-spiced roast chicken is my way of bringing a burst of warm island flavors to the dinner table. With a fragrant blend of spices, fresh herbs, and just the right amount of heat, it transforms a classic roast into something bold and unforgettable. The tender, juicy meat pairs beautifully with vibrant vegetables and a rich gravy infused with green seasoning.

Caribbean-Spiced Roast Chicken

Why You’ll Love This Recipe

I love how this roast chicken turns an ordinary Sunday meal into a tropical feast. The spice blend is deep and complex, but not overpowering, letting the natural flavor of the chicken shine. The green seasoning gives it a fresh, herby kick, while the sweet potatoes and pigeon peas bring a comforting, hearty balance. This dish works for both casual family dinners and special occasions, and the aroma while it roasts is enough to make everyone impatient for the first slice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried thyme
2 tsp ground allspice
½ tsp ground cinnamon
1 tsp smoked paprika
1 tbsp cayenne pepper
½ tsp ground cloves
1 tsp ground nutmeg
1 tsp fresh ginger, grated
2 tbsp soft light brown sugar
1 tsp salt
1 tsp freshly ground black pepper
1 free-range chicken
30g butter, softened
2 tbsp rapeseed oil

For the green seasoning:
1 tbsp chopped fresh flatleaf parsley
1 tbsp snipped fresh chives
1 tbsp chopped fresh coriander
1 tsp chopped fresh thyme
1 green chilli, chopped
small pinch Scotch bonnet chilli
1 tbsp rapeseed oil
salt and freshly ground black pepper

For the vegetables:
2 tbsp rapeseed oil
2 sweet potatoes, peeled and roughly chopped
6 asparagus spears, trimmed
3 garlic cloves, crushed
3 spring onions, white and green parts separated, finely sliced
150g frozen peas
100g cooked pigeon peas

Directions

I start by mixing all the dried herbs, spices, ginger, sugar, salt, and pepper in a bowl. I rub this mixture all over and inside the chicken, then let it rest in the fridge for at least an hour to soak up the flavor.

I preheat the oven to 200C/180C Fan/Gas 6. The chicken goes into a roasting tin, and I rub it generously with butter and oil before roasting for 1¼–1½ hours, until the juices run clear when pierced at the thickest part of the leg. After roasting, I let it rest for 30 minutes to keep it tender and juicy.

While it rests, I make the green seasoning by mixing all the ingredients in a bowl.

For the vegetables, I heat oil in a frying pan and fry the sweet potatoes for 15 minutes until they’re golden and soft. I add asparagus for a few minutes, then stir in garlic and the white parts of the spring onions. Peas, pigeon peas, and two-thirds of the green seasoning go in next, with salt and pepper to taste.

To make the gravy, I put the roasting tin on the hob, add 200ml hot water, and reduce it by half before stirring in the remaining green seasoning.

I carve the chicken and serve it with the gravy and vegetables, topping with the green parts of the spring onions.

Servings and timing

Serves: 6–8
Prep time: 1–2 hours (includes marinating)
Cook time: 1¼–1½ hours
Total time: About 3 hours including resting time

Variations

I sometimes swap the sweet potatoes for butternut squash for a slightly sweeter note. For a milder dish, I reduce the cayenne pepper and skip the Scotch bonnet in the green seasoning. If I want more crunch, I roast the vegetables instead of pan-frying them. A squeeze of lime over the chicken before serving also gives it a refreshing brightness.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken with foil and warm it in the oven at 180C until hot. The vegetables reheat nicely in a frying pan with a little oil, and the gravy can be gently warmed on the hob. I avoid microwaving the chicken for too long to prevent it from drying out.

FAQs

Can I prepare the spice rub ahead of time?

Yes, I often make the spice mix a day or two in advance and store it in an airtight jar until I’m ready to season the chicken.

How do I know when the chicken is fully cooked?

I check by piercing the thickest part of the leg with a skewer—if the juices run clear with no pink, it’s done.

Can I use boneless chicken pieces instead?

Yes, but I reduce the cooking time since boneless pieces cook faster. They also absorb the seasoning beautifully.

Is this recipe very spicy?

It has a warm heat, but I can adjust it by reducing the cayenne pepper and Scotch bonnet for a milder version.

Can I freeze the cooked chicken?

Yes, I let it cool completely, then freeze it in portions for up to 3 months. I thaw overnight in the fridge before reheating.

Conclusion

This Caribbean-spiced roast chicken is one of my favorite ways to enjoy a comforting yet exciting meal. The spices, herbs, and vegetables come together in a way that feels both homely and exotic. Every bite carries warmth and flavor, making it a dish I keep coming back to whenever I want something truly satisfying.