Pimento Roasted Chicken Dinner

This smoky and herby pimento roasted chicken turns an ordinary dinner into a real celebration The deep flavors from the peppers and spices turn a whole chicken into something you can proudly set at the center of the table Whether it is a relaxed weekend meal or a festive gathering this chicken is almost guaranteed to draw compliments and fill your home with mouthwatering aromas

When I first tasted this chicken everyone at my table fell silent until the last bite I never get tired of making it especially on rainy days

Ingredients

• Whole chicken: choose a 15 to 2 kg bird look for one with plump skin and avoid any with a grayish tint
• Olive oil: provides flavor and helps the skin crisp up use cold pressed or extra virgin for better taste
• Lemon juice: adds tang and tenderizes the meat freshly squeezed is best
• Salt and black pepper: bring out all the flavors use flaky sea salt if you have it
• Fresh red pimento peppers: give a fruity gentle spice use roasted red peppers with chili if needed select glossy firm peppers
• Garlic cloves: deliver sharpness and depth always use fresh plump cloves
• Onion: rounds out the flavor choose a sweet small onion for balance
• Thyme: fresh is ideal for its fragrance dried will work in half the amount look for bright green sprigs
• Paprika: brings color and subtle warmth use smoked if you like more smokiness
• Allspice: adds a hint of sweetness and old world flavor make sure your ground allspice smells vibrant
• Cayenne pepper: creates heat adjust for your spice preference
• Brown sugar or honey: balances the marinade with a bit of sweetness dark honey or deep brown sugar delivers the best flavor
• Soy sauce: brings umami and salt pick low sodium for control
• Vinegar: provides brightness apple cider gives a fruity note white is clean and sharp
• Dijon mustard (optional): for a touch of tang use a smooth style if adding
• Fresh herbs (parsley or rosemary): brighten and garnish the finished dish use the freshest bunch you can find

Step-by-Step Instructions

Make the Pimento Marinade:

Blend pimento peppers garlic onion thyme paprika allspice cayenne sugar soy sauce vinegar mustard and a small splash of oil in a blender until smooth and thick The paste should smell intense and vivid

Marinate the Chicken:

Take your cleaned chicken and rub all over and inside with olive oil lemon juice salt and pepper Then coat it completely with the pimento marinade massage it into every nook Place in a dish cover tightly and refrigerate for at least two hours Best results come when it rests overnight

Roast the Chicken:

Bring chicken out of the fridge while you preheat your oven to two hundred C or four hundred F Place chicken breast side up in a roasting pan Pour any leftover marinade over the top Roast uncovered for up to seventy five minutes Baste with pan juices every twenty minutes until the skin looks golden blistered and a thermometer in the thickest part reads seventy five C or one sixty five F If needed loosely cover with foil to prevent burning

Rest and Serve:

After roasting carefully transfer chicken to a cutting board Let it rest for ten minutes This makes the juices settle and keeps the meat moist Carve with a sharp knife serve on a large platter Sprinkle with chopped fresh herbs Decorate with cherry tomatoes Drizzle some of the flavorful pan juices over the top for an inviting finish

Save

My favorite ingredient here is definitely the fresh pimento peppers I remember making this with my aunt who picked them from her garden in late summer When the aroma filled the house we all knew it was going to be a great meal

Storage Tips

Once cooled slice the chicken and store it in airtight containers in the refrigerator It keeps well for up to four days For longer storage freeze portions wrapped in plastic and place in a sealable bag Thaw overnight in the fridge before reheating Gently warm in a low oven with a splash of broth to keep it moist

Ingredient Substitutions

If you cannot find pimento peppers roasted red bell peppers plus one small chili give a very similar taste You can use dried thyme instead of fresh Just halve the amount If you are out of soy sauce a mix of equal parts Worcestershire and water is a good swap

Serving Suggestions

Pair this pimento chicken with coconut rice or roasted potatoes to soak up the juices A side of charred peppers or a bright tomato salad brings contrast Do not forget crusty bread to mop up that zingy pan sauce

Cultural Context

Pimento peppers are beloved throughout the Caribbean and southern US giving this chicken a flair from those regions Families often roast chicken whole for Sunday meals The marinade here is inspired by classic Caribbean techniques but easy enough for weeknights

Recipe FAQs

→ How spicy is this pimento chicken?

The dish features a mild heat from pimento peppers and a touch of cayenne. Adjust chili to taste for more or less spice.

→ Can I substitute pimento peppers?

Yes, use roasted red peppers plus a fresh red chili for similar flavor and heat if pimentos aren't available.

→ How long should the chicken marinate?

For best flavor, marinate at least 2 hours, ideally overnight. The longer it marinates, the deeper the seasoning.

→ What sides pair well with this dish?

Serve with coconut rice, roasted potatoes, plantains, or a fresh tomato salad to balance the bold flavors.

→ How do I know when the chicken is cooked?

The chicken is done when the internal temperature at the thickest part reaches 75°C/165°F and juices run clear.

→ Can leftovers be reheated?

Yes, store leftovers in the fridge and reheat gently to keep the chicken moist, preserving the vibrant flavors.