1-1.5kg whole chicken
1 tsp Jerk seasoning
1 tbsp Honey
1 tsp Worcestershire sauce
1 tsp Ground black pepper
3 Garlic cloves
2 Celery sticks
Small bunch of Thyme
Small bunch of Parsley
2 medium-sized onions
1 tbsp all-purpose seasoning
1 tbsp Chicken seasoning
1 tsp brown sugar
1 scotch bonnet pepper (seeds removed)
1 tsp butter
The chicken should be cleaned throughout including the cavity.
Score the chicken in order to absorb more of the flavour and to allow the fat to drain.
Slice the onions, garlic and scotch bonnet pepper making sure that you remove the seeds from the pepper (please wash hands thoroughly after handling hot peppers).
Add the butter to a pre-heated saucepan and then the onions.
Saute the onions until they begin to soften after which you add the scotch bonnet pepper and garlic for 30 seconds.
Stuff the cavity with 2/3 of this mixture and slices of half a lemon.
Massage the remaining onion mixture onto the outside of the chicken along with jerk seasoning, Worcestershire sauce, ground black pepper, all-purpose seasoning, chicken seasoning, thyme and parsley.
Marinate for a minimum of 1 hour.
Preheat the oven to 200 degrees Celsius.
Place the chicken onto a baking tray with slices of celery and cover with foil.
Roast for 1 hour 10 minutes.
Remove the foil, baste the chicken and then brush the skin with honey and brown sugar.
Roast for an additional 10-15 minutes until golden.
Allow the chicken to rest for 15 minutes and serve.