Caribbean-Spiced Roast Chicken Recipe

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Most Helpful Positive Review

Nov 10, 2008

This recipe was so good that my dad said he wanted me to make it again, twice in a week! That's very rare in my family especially since we always eat the same things (chicken, pasta, etc.) I made some changed to the recipe though. I didn't have lime juice or rum so i used lemon juice and tequila. I also put on the spices the night before and put it into the fridge so it could "marinate" sorta. and I put the spices underneath the skin (i did this by pulling some of the skin from the breast and put the spices under there and rubbed) so the taste would be amazing! Before i even into the oven, i put even more of the same spices on! I basted it for the time it said then i turned the temperature up to 450 so the skin could be crispy. BOY! this was delicious! I've made it two times and my family LOVES it!!! I think it would be great with cooked carrots with a touch of lemon on them and some white rice. yumm!! Thanks for the recipe.

—cookinglovee!

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Most Helpful Critical Review

Feb 10, 2007

This was not good. The chicken was not very moist and did not care for the flavor at all.

—toneton13

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178 Ratings

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Jul 21, 2006

I have never written a review before for a recipe, but this chicken was so good, I had to say WOW and thanks for sharing. I followed the "roasting chicken 101" instructions to prep the chicken before cooking. My family, who gets tired of chicken because we eat it so much couldn't get enough. Thanks again!

—CEL

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Aug 19, 2007

I used this recipe on game hens instead of a chicken and it turned out great! The hens were so moist and the flavor of the spices was wonderful. I stuffed the hens with lime wedges and cilantro which I highly recommend.

—Gina A.

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Apr 26, 2007

I love all the spices coming together in this dish. Next time I will increase the lime juice and the brown sugar so as to have a little more sauce.

—Cheryl C

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Feb 05, 2007

My family thought this was good. DH says it tasted like Jerk chicken with out the heat.I used chicken parts instead of a whole chicken and cooked it for 1hr at 350 degrees. I will try this again with a whole chicken.

—MICHERIEAMOR

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Jul 17, 2006

This was delicious. I used tequilla instead of rum (that is what was in the house) and instead of cayenne pepper a little bit of red pepper flakes. Everyone loved including hubby and kids.

—RIVKI

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Nov 07, 2006

I'm just getting into roasting chickens and this was the second recipe I tried. I thought it was excellent. I used lemon instead of lime and didn't have clove so I left it out. Also, I used chicken leg quarters because it was what I had on hand. I also drained the fat drippings from the pan and made a sauce from what remained. It was a delicious meal. LOVED the cinnamin!

—SDONOVAN1

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Nutrition

Calories
508 kcal
25%

Carbohydrates
4.8 g
2%

Cholesterol
146 mg
49%

Fat
29.1 g
45%

Fiber
0.5 g
2%

Protein
46.1 g
92%

Sodium
432 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caribbean-Spiced Roast Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 508
Calories from Fat: 262

% Daily Value *
Total Fat 29.1g 45 %
Saturated Fat 7.7g 39 %
Cholesterol 146mg 49 %
Sodium 432mg 17 %
Potassium 432mg 12 %
Total Carbohydrates 4.8g 2 %
Dietary Fiber 0.5g 2 %
Protein 46.1g 92 %
** Sugars 3.4g
Vitamin A 4 %
Vitamin C 4 %
Calcium 5 %
Iron 29 %
Thiamin 11 %
Niacin 110 %
Vitamin B6 43 %
Magnesium 15 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.