Jerk Whole Roast Chicken
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Jerk Whole Roast Chicken
This delicious Jerk Whole Roast Chicken is a show-stopping whole bird that comes well seasoned + marinated and glazed with a sweet-spicy maple syrup jerk sauce. Serve this whole chicken for Thanksgiving, the holidays, or any weeknight will be a real treat for everyone involved. Brine + Make-ahead Option.
I rarely get the chance to make a whole chicken, but it feels like such a treat when I do. It’s a labor of love that’s absolutely worth it every time. This Jerk Whole Roast Chicken puts a bold, flavorful twist on the usual roast, perfect for holidays or whenever you want to wow your table. The smoky jerk seasoning combined with a sweet maple glaze creates the most irresistible balance—so much flavor without being overly spicy.
If roasting a whole chicken isn’t your thing, no worries! My Jamaican Pineapple Jerk Chicken or Baked Jerk Chicken is an easier weeknight option that still packs all those amazing jerk flavors. Jerk seasoning is a core part of my Jamaican roots, and every bite feels like a taste of home.
Of course, I do have this Cranberry Maple Roast Chicken for a more traditional route with a sweeter undertone if you're into that more.
Jump to:
- What is Jamaican Jerk Chicken?
- How to Make Jerk Whole Roast Chicken
- Ingredients for Jerk Whole Roast Chicken
- How To Make Dry Rub Jerk Seasoning + Jerk Marinade
- What Is A Brine?
- What to Serve with Jerk Whole Roast Chicken
- Ingredient Substitutes + Meat Alternatives for Jerk:
- Jerk Whole Roast Chicken Q + A's
- More Delicious Jerk-Infused Recipes
- MADE OUR RECIPE(S)?
- Jerk Whole Roast Chicken
What is Jamaican Jerk Chicken?
Jerk Chicken is a beloved Jamaican dish, traditionally paired with hard-dough bread or rice and peas. It’s all about bold flavor, with the chicken marinated in jerk seasoning— a mix of allspice, Scotch bonnet peppers, thyme, garlic, and more.
While I love Grace Foods’ jerk marinade for convenience, making your own is easy and lets you adjust the spice level to your liking. Stay tuned—I’ll share how to whip up your own jerk seasoning + marinade later in this post!
How to Make Jerk Whole Roast Chicken
The key to getting your Jerk Whole Roast Chicken to be super moist + flavorful throughout is to brine the bird ahead of time (if you're into doing this process) once it's clean and rinsed.
For this particular recipe, I didn't brine my chicken, BUT I did season and marinate my chicken for 2 days, which is another way to get all of those flavors full infused. Then, you'll remove it from the fridge, let it sit at room temperature for 30 minutes or so, and then begin rubbing the butter, maple syrup, and jerk marinade atop/inside the chicken and end it by stuffing the inside with the fresh herbs and chopped onions.
You can totally make the chicken with the potatoes and carrots or choose to omit everything and just cook the chicken alone. Let the oven do it's magic + wallah!
Ingredients for Jerk Whole Roast Chicken
Here’s what you need to prepare this Jerk Whole Roast Chicken today:
CHICKEN:
- Chicken. I like to use an organic whole chicken --- about a 5-10 lb. small chicken.
- Jerk seasoning. I like two layers of seasoning for this dish. You can purchase a store-bought version or create a homemade blend using a handful of herbs + seasonings.
- Jamaican Jerk Seasoning Marinade. See my homemade recipe HERE!
- Carrots. Peeled + chopped.
- Onion. Cut into quarters (You can use white, yellow, or red)
- Butter. I recommend unsalted and softened at room temp.
- Thyme + rosemary. I recommend fresh for stuffing them inside the chicken and for decor once it's done.
- Scotch bonnet. If you don’t like spice, use less of the peppers. You can also use habanero peppers.
- Maple syrup. The best sweetener that I enjoy using, especially to offset the heat of the jerk flavor.
POTATOES (OPTIONAL):
- Potatoes. Use Russet or Yukon gold potatoes for the best texture. Chopped into cubes.
- Extra virgin olive oil.
Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch. - Herbs + seasonings. Sea salt, black pepper, smoked paprika, dried parsley, garlic powder, dried basil + dried oregano.
MAPLE JERK GLAZE:
- Pure maple syrup. I love using pure organic maple syrup.
- Jamaican Jerk Seasoning Marinade. See my homemade recipe HERE!
How To Make Dry Rub Jerk Seasoning + Jerk Marinade
If you’re looking for more detailed information, I’ve got my own Jamaican Jerk Dry Rub and Jerk Marinade recipes ready for you to dive into. The marinade features classic Jamaican flavors, including pimento seeds and the fiery kick of Scotch bonnet peppers. Simply toss everything into a high-powered blender and blend on high until smooth and well combined. As for the dry rub, it’s all about gathering your ingredients and mixing them together—voilà, you’re all set!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHICKEN!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Jerk Whole Roast Chicken. Everything from my fave baking sheet, skillet, mixing bowls, cooking thongs, cooking utensils, and more. SEE THEM HERE!
What Is A Brine?
A brine is a salty solution of water + flavoring agents (like herbs, spices and sugar) that you soak the chicken in for several days before roasting. The flavors and salt infuse into the meat, so the bird stays plump and juicy when it's roasted. This way, you avoid dried-out or bland meat.
Of course, brining is an extra step that takes some time. It's totally worth it, but if you're in a hurry, you can skip the brine and make delicious maple cranberry-glazed chicken.
TIPS FOR BRINING CHICKEN
- It's very important that the brine be cool before you add the chicken. If you add raw meat to warm liquid, you risk a food safety issue! So after you make the sugar and salt solution, be sure to add very cold water to finish the brine.
- Be sure to remove the gizzards + neck from your bird before brining.
- Use a thick food-safe brining bag or a large container (if you have one big enough for the chicken that will also fit in the fridge).
- You can brine your bird for up to 24 hours, but I recommend a minimum of 8.
- Letting the chicken air-dry before roasting helps get that beautiful crispy skin. If you're short on time, just make sure to pat the chicken very dry with paper towels.
To get the instructions on how to Brine the Chicken, see my Cranberry Maple Roast Chicken!
What to Serve with Jerk Whole Roast Chicken
You can serve this centerpiece-worthy Jerk Whole Roast Chicken as a holiday entree with your favorite seasonal sides. I'll be serving this whole chicken with family favorites like:
- Creamy mashed potatoes, rich + buttery, perfect for all that gravy
- Stuffing with savory herbs and crispy edges
- Roasted Brussels sprouts
- Sweet potato casserole, fluffy and sweet with a crunchy pecan topping
- Green beans are so simple yet flavorful
- Baked mac + cheese
- Tangy, sweet cranberry sauce to balance the turkey’s richness
- Soft homemade dinner rolls, ideal for soaking up every last bit of gravy!
Delicious Holiday Drink Recipes to Try!
- Apple Cider Mocktail
- Thanksgiving Punch Mocktail
- Best White Russian Mocktail
- Simple Lime Rickey Mocktail
- Traditional Vegan Jamaican Carrot Juice
- Dairy-Free Espresso Martini with No Kahlua
- Apple and White Grape Mocktail
- Ultimate Holiday Mocktail
- Pear Ginger Lemon + Thyme Drink
Ingredient Substitutes + Meat Alternatives for Jerk:
Making traditional jerk doesn't have to be left to only chicken. In Jamaica, it's also used for other types of meat and the possibility of switching things up with another meat or alternative is also a good idea:
- Pork (often done in Jamaica as well. Perfect combination of grilling and jerk flavors)
- Beef
- Tofu
- Chickpeas
- Other beans (black beans, kidney beans, etc.)
- Lamb
- Fish (also done in Jamaica)
- Other seafood (lobster, shrimp, etc.)
Jerk Whole Roast Chicken Q + A's
To store any leftovers, cut the chicken into pieces and add it to an airtight container and refrigerate for 3-4 days. To reheat, add servings to an oven until
I used a smaller whole chicken (b/n 5-10 lbs, however, if you choose to use a larger size----simply double ingredients for the marinade + glaze).
I recommend cooking your chicken (regardless of size) for 20-25 minutes per pound. For much larger chickens, you can always "spatchcock" it, which flattens and opens it up for a better cook through.
The best way to check is with a meat thermometer. The chicken should reach an internal temperature of 165°F in the thickest part of the thigh or breast.
All ingredients can be made and individually stored as meal prep, including the marinade of the chicken and assembled and heated in the oven when ready to serve.
More Delicious Jerk-Infused Recipes
- Baked Jamaican Jerk Chicken Wings
- BBQ Jerk Salmon Burgers
- Jerk Salmon Tacos
- Baked Jamaican Jerk Chicken Salad
- Air Fryer Jamaican Jerk Potato Wedges
- BBQ Jerk Pulled Pork Sandwiches
MADE OUR RECIPE(S)?
If you tried this Jerk Whole Roast Chicken recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Jerk Whole Roast Chicken
Ingredients
CHICKEN:
- Organic whole chicken (I used a 5-10 lb. small chicken; See Notes!)
- 3-4 Tbsps jerk seasoning, homemade or store-bought
- ¾ cup Jamaican Jerk Seasoning Marinade
- 2 medium carrots, peeled + chopped
- 1 onion, cut into quarters (You can use white, yellow, or red)
- 4 Tbsps unsalted butter, softened at room temp.
- 4-5 fresh thyme sprigs
- 4-5 fresh rosemary sprigs
- 2 scotch bonnet peppers (You can also use habanero peppers)
- 2 Tbsps pure maple syrup
POTATOES (OPTIONAL):
- 4 organic russet potatoes, chopped into cubes
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
MAPLE JERK GLAZE:
- ½ cup pure maple syrup
- 2 Tbsps Jamaican Jerk Seasoning Marinade
Instructions
CLEAN + MARINADE THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed whole chicken (pat dry) along with the jerk seasoning, rubbing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight in the refrigerator stored in a tightly sealed bag. When ready, remove the bag with the chicken from the refrigerator and allow it to come at room temperature for about 30 minutes.
- Preheat oven to 400 degrees Fahrenheit and lightly grease an oven-safe cast iron essential oven pot or roasting pan.
- Once at room temperature, using your fingers, dress chicken with butter ensuring that you get directly under the skin as well, etc. followed by the maple syrup and jerk marinade, rubbing it over the tops and side of chicken. Stuff the inside of the chicken with onions, thyme, scotch bonnet peppers (optional), and rosemary sprigs----for extra flavor!
PREP THE POTATOES:
- Add the chopped potatoes and carrots in a bowl and drizzle with olive oil and season with seasonings (salt, black pepper, garlic powder, smoked paprika, oregano, basil, and parsley), tossing until fully coated. Set aside.
ASSEMBLY:
- Add chicken to the prepared essential oven or dutch oven (breast side down with feet tied together with twine), along with the chopped potatoes and carrots, surrounding the chicken.
- Roast chicken for 45 minutes before adding glaze.
TO MAKE THE MAPLE JERK GLAZE:
- In a bowl, mix together maple syrup and jerk marinade until combined.
- Halfway through, brush half of the glaze unto the chicken all over the tops and sides. Continue roasting (for another 45 minutes or so) or until chicken becomes charred and the thickest part of the chicken reads 165 degrees Fahrenheit. Brush on remaining glaze.
- Once done, remove from oven and let it rest for 15-30 minutes before slicing.
- Bon Appetit!
Tips & Tricks
- STORAGE: To store any leftovers, cut the chicken into pieces and add it to an airtight container and refrigerate for 3-4 days. To reheat, add servings to an oven until
- SIZE OF CHICKEN:I used a smaller whole chicken (b/n 5-10 lbs, however, if you choose to use a larger size----simply double ingredients for the marinade + glaze).
- BEST COOKING TIP: I recommend cooking your chicken (regardless of size) for 20-25 minutes per pound. For much larger chickens, you can always "spatchcock" it, which flattens and opens it up for a better cook through.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep, including the marinade of the chicken and assembled and heated in the oven when ready to serve.
Nutrition
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Hi, I’m confused by this recipe. Where does the marinade and maple syrup in the chicken come in? There’s another section for the Maple marinade which you add in at 45 minutes.
But I can’t see any instructions of where you add in the first lot of, jerk sauce.
Thanks very much
Hi Kath! Thanks so much for reaching out! In the recipe, you'll be mixing together the jerk marinade/maple syrup and brushing it on before/while baking as instructed. You only season the chicken with the jerk seasoning. I hope this helps! 🙂
Hello again,
Thanks for responding. When I go to the jerk dry rub recipe, there is no salt mentioned. Neither is there salt mentioned in this recipe, except for the potatoes.
Is one teaspoon salt added to the dry rub sufficient?
Thank you!
Hello Shanika,
Is no salt added to the raw chicken at all?
Hi Kimberly! There's salt in the jerk seasoning which is added to the chicken! 🙂