Rasta YardBird and Veggies
- 1 whole chicken
1 small bag of yellow baby potatoes cut in half
- 1 each green, red, and yellow bell pepper - sliced
- ½ red onion - sliced
- ½ white onion - sliced
- 1 scotch bonnet pepper
- 3-4 tablespoons of olive oil
- 6 cloves peeled garlic
- Uncle Dibbz Jerk Nice Spice (to taste)
- 1 lime sliced
- 1 12oz can of beer
- ½ cup water
- fresh chopped parsley for garnish
Pre-heat the oven to 375F. In a roasting oven dish or any oven safe dish, add all of the sliced potatoes and veggies.
Take the chicken out of the package and pat it dry with a paper towel and place it in the center of the dish with the veggies all around it.
Drizzle the olive oil, add the garlic, spices, limes, and massage chicken really well. Season the chicken and veggies with Uncle Dibbz Jerk Nice Spice. Flip the chicken on to its breast and season the backside of the bird flipping again once you are done.
Gently lift your chicken up by the legs and pour in the beer and water.
Put the lid on or cover your dish with foil and bake at 375F for an hour and 15 minutes to an hour and a half.
If you are using a meat thermometer the internal temperature of the chicken should read 180°F. Removed the lid and put the oven on broil for 10-15 min to crisp the skin. Keep a close eye on it so it doesn’t burn.
Take it out, garnish with fresh parsley and be sure to spoon over those delicious juices left in the pan. That's good Shawty!