CARIBBEAN SPICED ROASTED CHICKEN (for four)
The spice coating and rum and sugar basting sauce called for in this recipe render the bird susceptible to burning, so it is cooked at a lower temperature (350*) for a longer period (1-1/2 hours) than other recipes included here.
1-1/2 tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil
1. Preheat oven to 350*.
2. In a small bowl, combine the lime juice, rum and brown sugar. Set sauce aside.
3. Mix together the cayenne pepper, cloves, cinnamon, ginger, pepper, salt and thyme leaves. Brush the chicken with oil, then coat with spice mixture.
4. Place in a roasting pan, then bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180*. Baste the chicken with the reserved sauce every 20 minutes while it’s cooking. Allow chicken to rest for 10 minutes before carving.