Juicy Roasted Jamaican Jerk Chicken Recipe

Introduction

This Juicy Roasted Jamaican Jerk Chicken is bursting with bold, spicy flavors and perfectly tender meat. Using whole cornish hens and a rich jerk seasoning, it makes for a delicious and impressive meal that’s easier to prepare than you might think.

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

Instructions

1. Step 1: Arrange a rack in the middle of the oven and heat to 400°F. Fit a quarter sheet pan (or any baking vessel) with a wire rack. Spray the rack with cooking spray and set the vessel 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 cavities of the hens with some of this blend, then stuff each cavity with 3 sprigs thyme, 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 with the remaining seasoning blend. Use your hands to thoroughly coat each hen with the jerk seasoning, about 1/2 cup for both, ensuring all nooks are covered.
4. Step 4: Truss the hen legs together with kitchen twine and tuck the wing tips under the legs to secure them. Place the hens on the prepared wire rack in the baking vessel.
5. Step 5: Roast the hens uncovered for 1 hour. About 10 minutes before the hour is up, prepare the basting sauce: In a small saucepan over medium heat, combine butter, lemon zest and juice, minced shallot, parsley, garlic, salt, and pepper. Stir and simmer for 2–3 minutes, then remove from heat.
6. Step 6: Remove the hens from the oven (leave oven on). Brush half the basting sauce all over the hens, then return them to the oven to roast for another 20 minutes, or until internal temperature reaches 165°F.
7. Step 7: Remove the hens from the oven and brush with the remaining sauce. Let rest for at least 10 minutes before cutting in half with a sharp knife or kitchen shears. Serve immediately, ideally with rice and peas and plantains. Enjoy!

Tips & Variations

• Using a wire rack allows even roasting and keeps the chicken skin crisp.
• If you don’t have fresh thyme or sage, substitute with dried herbs, but reduce quantity by half.
• Adjust the amount of jerk seasoning to your preferred spice level.
• For extra smoky flavor, finish the chicken on a grill for a few minutes after roasting.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through, or microwave covered briefly to retain moisture. Avoid reheating at very high temperatures to keep the chicken juicy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken instead of cornish hens?

Yes, you can use bone-in, skin-on chicken pieces or a whole chicken, but adjust the roasting time accordingly until the internal temperature reaches 165°F.

What if I don’t have Walkerswood Jamaican jerk seasoning?

You can substitute with your favorite jerk seasoning blend or make a homemade mix using allspice, thyme, paprika, cinnamon, nutmeg, garlic powder, and Scotch bonnet pepper for heat.

Juicy Roasted Jamaican Jerk Chicken Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This Juicy Roasted Jamaican Jerk Chicken recipe features Cornish hens marinated in authentic Walkerswood Jamaican jerk seasoning and roasted to perfection. Infused with fresh herbs, garlic, and lemon, then basted with a flavorful butter-lemon sauce, this dish is a vibrant and aromatic centerpiece perfect for a flavorful meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 2 whole Cornish hens (serves 4) 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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

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

1. Prepare Oven and Rack: Arrange a rack in the middle of the oven and preheat to 400°F. Fit a quarter sheet pan with a wire rack and spray the rack with cooking spray, then set aside.
2. Season the Hens: Pat the hens dry 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 thyme sprigs, 3 sage leaves, 2 crushed garlic cloves, and 2 lemon slices.
3. Apply Olive Oil and Jerk Seasoning: Drizzle olive oil over the outside of each hen. Season the skin with remaining herbs de Provence blend. Generously coat each hen with the Walkerswood Jamaican jerk seasoning, ensuring all areas are covered.
4. Truss the Hens: Tie the legs together with kitchen twine and tuck wing tips under the body to secure. Place the hens on the prepared wire rack in the pan.
5. Roast the Hens: Roast hens uncovered for 1 hour at 400°F.
6. Prepare Basting Sauce: About 10 minutes before roasting is done, combine butter, lemon zest and juice, minced shallot, parsley, minced garlic, and salt and pepper in a small saucepan over medium heat. Stir and simmer for 2-3 minutes, then remove from heat.
7. Baste and Continue Roasting: After the initial hour, remove hens and brush half of the basting sauce over them. Return hens to the oven and roast for an additional 20 minutes or until internal temperature reaches at least 165°F.
8. Rest and Serve: Remove hens from oven, brush with remaining sauce, and let rest for at least 10 minutes. Cut hens in half and serve immediately, ideally with rice and peas and plantains.

Notes

• Using a wire rack ensures the chicken roasts evenly and the skin crisps all around.
• Trussing helps the hens cook evenly and keeps wing tips from burning.
• Internal temperature should reach 165°F for safe consumption.
• Letting the hens rest before carving helps retain juices for juicy meat.
• Adjust jerk seasoning quantity for spiciness preference.
• Serve with traditional Caribbean sides like rice and peas and fried plantains for an authentic meal.

Keywords: Jamaican Jerk Chicken, Roasted Cornish Hens, Jamaican Cuisine, Spicy Roasted Chicken, Caribbean Chicken Recipe