1 whole chicken, 5-8 pounds
one handful each of fresh cilantro and Italian parsley
One large green onion
3 cloves of fresh garlic
small piece of hot pepper like habanero or scotch bonnet (optional and highly recommended)
dried seasonings- here are my faves
*1/2 cup Mojo marinade
Helpful items: A large/wide bowl or glass dishware for marinating, a large baking sheet, parchment paper, aluminum foil
Start with splitting your whole chicken down the back to remove backbone and excess fat. I prefer this method to get more even cooking and browning. Wash chicken with lime or lemon and pat dry with paper towels. You will have to apply some pressure to get the breast to flatten a bit. Do not remove skin! Sprinkle chicken on both sides with your dried seasonings to your taste. In a blender or vegetable chopper, grind garlic, herbs, green onion and hot pepper with a small amount of water just enough to make a puree. Pour herb puree and mojo marinade all over, and leave chicken in the fridge for 2 hours or even overnight. Preheat oven at 385 degrees. Place chicken breast side up on pan lined with foil and parchment paper. Bake for around one hour depending on your oven. I use the convection setting on my oven for extra crispiness and deeper browning. If your wings start browning too quickly, you can wrap them loosely with foil and remove in the last 10 minutes of cooking. Let your chicken rest at least 15 minutes before cutting/carving.
Serve with your favorite side dishes. I recommend my favorite Guyanese cook-up rice to make this a real authentic Caribbean meal. My family raves over this chicken and an 8 pound bird was devoured in a couple days with no waste! Don't forget to Pin this recipe for later! Enjoy and thanks for stopping by.
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