CB Chicken June Plum Glazed Roast Chicken

Servings: 4


  • 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


  • 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!