CB Chicken June Plum Glazed Roast Chicken
Servings: 4
Ingredients
- 1 Whole CB Chicken
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 cup butter cubed
- 1 scotch bonnet pepper sliced
For Sauce
- 4 June plumes peeled and chopped
- 1 medium onion chopped
- 1/2 cup brown sugar
- 1 tsp ground ginger
- 1/2 tsp cumin
- 2 tbsp honey
Instructions
- Preheat oven to 350°F.
- Rub chicken all over with butter, salt, and garlic powder, ensure to get this under the skin. Tuck wings under the chicken and tie the legs together.
- In a food processor or blender, blend June plum with 1/2 cup of water. In a saucepan combine june plum puree, onion, brown sugar, ginger, cumin, and honey, cook for approx. 10 mins over medium heat until thick and rich.
- Remove ¾ cup of the mixture for glaze and reserve the remaining mixture for sauce.
- Roast chicken in the oven for about 1 hr 15 mins, pour glaze over chicken, and continue to baste the chicken every 10 mins for approx. 45 mins or until a thermometer inserted in the thigh reads 165°F.
- Once the chicken is cooked through and has a golden glaze, remove it from the oven and let it rest for 15 mins before carving.
- Serve the roasted chicken with the remaining glaze as sauce on the side.
- Carve and enjoy!
