Whole roasted Jerk Chicken

Ingredients

• 6 lb whole chicken, cleaned
• 4 tbsp green seasoning
• 1 tsp paprika
• 1 tsp blackened seasoning
• 4 tbsp jerk paste/marinade (I prefer Walkerswood brand)
• 1 tsp salt
• 4 tbsp olive oil or melted butter
• 1 whole yellow bell pepper, sliced
• 1 whole red bell pepper, sliced
• 1 whole orange bell pepper, sliced
• 1 whole orange, for cavity
• 1/2 orange sliced, for pan
• 1 whole sweet white onion, quartered
• 10-12 scallions, chopped coarsely
• Twine for legs

Instructions

1. 1

   Clean chicken and pat dry.

2. 2

   Season chicken with green seasoning, paprika, blackened seasoning,...: Season chicken with green seasoning, paprika, blackened seasoning, salt, jerk seasoning, and oil. Lift chicken skin (around breast area) and rub seasoning under the skin. Rub seasonings inside the cavity. Place chicken in large zip-lock bag or place in covered bowl and leave overnight in the refrigerator.

3. 3

   Pre-heat oven to 450 degrees.

4. 4

   Place orange inside the cavity of the chicken....: Place orange inside the cavity of the chicken. Tie legs with twine.

5. 5

   Arrange bell peppers, orange slices, onion, and scallions...: Arrange bell peppers, orange slices, onion, and scallions in pan around chicken. Roast for 25 minutes at 450 degrees. After 25 minutes, lower heat to 375 degrees. Bake for 30-40 more minutes until chicken juices run clear when pierced or a thermometer reads 165 degrees.