Entree: Pitcairn – Northern Culinary Region – Island Style Roast Chicken (Whole roasted chicken flavored with tropical citrus, garlic, and island herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 1/3 cup (80 ml) fresh lime juice
- 1/3 cup (80 ml) fresh orange juice
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) brown sugar, packed
- 1/2 cup (120 ml) coconut milk
- 6 cloves (about 5/8 oz (18 g)) garlic, minced
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (6 g) fresh lime zest
- 4 sprigs (about 0.14 oz (4 g)) fresh thyme
- 1 bay leaf
- 1 tbsp (14 g) unsalted butter, softened
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- 1 large onion, quartered (about 7 oz (200 g)) for the roasting pan
- 2 medium carrots, cut into large pieces (about 7 oz (200 g)) for the roasting pan

Show original ingredient measurements

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 1/3 cup (80 ml) fresh lime juice
- 1/3 cup (80 ml) fresh orange juice
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) brown sugar, packed
- 1/2 cup (120 ml) coconut milk
- 6 cloves (about 18 g) garlic, minced
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (6 g) fresh lime zest
- 4 sprigs (about 4 g) fresh thyme
- 1 bay leaf
- 1 tbsp (14 g) unsalted butter, softened
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- 1 large onion, quartered (about 200 g) for the roasting pan
- 2 medium carrots, cut into large pieces (about 200 g) for the roasting pan

Instructions

1. In a bowl, whisk together lime juice, orange juice, soy sauce, brown sugar, coconut milk, minced garlic, olive oil, white vinegar, lime zest, ground allspice, salt, and pepper to make the marinade.
2. Place the whole chicken in a large resealable bag or nonreactive dish. Add the marinade and tuck thyme sprigs and the bay leaf into the cavity. Refrigerate and marinate 4 hours or up to overnight, turning occasionally.
3. Remove the chicken from the refrigerator 30 minutes before roasting to come toward room temperature. Preheat the oven to 425°F (220°C). Arrange onion quarters and carrot pieces in the bottom of a roasting pan to form a rack.
4. Transfer the chicken to the pan, breast side up. Brush the skin with a little of the marinade and dot with the softened butter. Tie the legs together with kitchen twine and tuck the wings under the bird for even cooking.
5. Roast at 425°F (220°C) for 15 minutes to brown the skin, then reduce the oven temperature to 375°F (190°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–55 more minutes depending on size.
6. During the last 20 minutes, baste the chicken once or twice with pan juices for a glossy, flavored skin. If pan juices burn, add 2–3 tbsp (30–45 ml) water.
7. Remove the chicken from the oven and tent loosely with foil. Let rest 10–15 minutes before carving. Serve garnished with chopped cilantro or parsley and roasted vegetables from the pan.