Ingredients:
3 1/2 lbs whole chickens
1 teaspoon spanish smoked paprika
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon ground achiote ( annatto)
1/2 teaspoon dried tarragon
1 garlic cloves, minced or 1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons honey, slightly warmed
3 tablespoons dark rum
melted butter, for basting
lime wedges, for garnish
1 1/4 cups fresh chicken stock
2 tablespoons rum
tarragon (fresh or dried) or thyme ( fresh or dried)
salt
pepper
Directions:
ROASTED CHICKEN: Place the chicken in a roasting pan. Combine the paprika, thyme, parsley, achiote, tarragon, garlic, salt and pepper in a small bowl.
Rub the mixture all over the chicken, including underneath the skin. Cover with plastic wrap and let marinate for at least 2 hours or overnight.
Preheat oven to 350 degrees.
In a small bowl, mix the lemon juice, honey and rum. Stir well and pour over the chicken and under the skin, rubbing the mixture in well to absorb.
Lastly, spoon the melted butter all over the chicken. Cover chicken with aluminum foil and place in oven; roast for 1 1/2 to 2 hours until fully cooked. Remove foil last 30 minutes of roasting.
OPTIONAL PAN GRAVY: A pan gravy can be made with the drippings by transferring the drippings from the roasting pan to a small pan. Add the chicken stock, rum and herbs. Simmer the liquid for 10 minutes or until the gravy has reduced and thickened slightly.
Adjust seasoning with salt and pepper and pour into a gravy boat.
Serve on the side with lime wedges.
Servings: 6
Time preparation: 0 min.
Time total: 120 min.