Rosemary Roasted Chicken with Garlic- Thyme Polenta

What’s Caribbean about Roast chicken and Polenta, you ask?

Roast Chicken, like polenta, is a universal food prepared in some. Polenta is  known throughout the Caribbean as Turn Cornmeal or Cuckoo among other names. Turned Cornmeal as we Jamaicans call used to be considered a “poor man’s food” but as exotic cuisine gains prominence “comfort  foods” like Turned Cornmeal have secured their place in the hearts and plates of food lovers everywhere.

When I make Turned Cornmeal I like to add seasonings like thyme and garlic for added flavor. Mix in a cup of your favourite cheese, chopped vegetables or a teaspoon of your favourite seasoning or dried herb. Make the Turned Cornmeal and another side while the chicken cooks.  Click here for a polenta recipe.

The recipe for the Roast Chicken shown here, is below.

Roast Chicken dinner II

1 (5- 6 pound) Roaster
1 Tablespoon salt
1 Tablespoon black pepper
1 teaspoon dried rosemary leaves
2 large onions, chopped
1 Tablespoon garlic, chopped

Whatever meat I cook, it is always cleaned and then washed in vinegar or with the juice from a fresh cut lime. Notice the different color of the chicken skin. That was caused by the vinegar breaking down  and washing away the fattiness of the skin. When it’s all done you won’t even remember it was or wasn’t there.  
Another habit of mine, when roasting a whole bird, I will place thin slits along the folds of the legs and wings. Inside the slits I put bit of the seasoning mixture.  The result is a better flavored, more moist chicken.




Rosemary Chicken II

Combine all ingredients except the onions in a small bowl or plate. Place chicken in a metal, oven proof pan. Coat chicken with seasonings. Add onions to bowl, mix  to coat with remaining seasoning and fill chicken cavity with onions. Cover pan and bake in center of 375° oven for 90 minutes. Baste every 45 minutes during cooking. After 90 minutes remove cover and bake for an additional 35 to 45 minutes.

seasoned rosemary chicken II

Day 1
Rosemary Roasted Chicken is paired with garlic thyme polenta, sauteed spinach and pumpkin rice. Roast chicken breast II 


Leftovers: Day 2
Chicken Sandwich with Polenta Fries – Sliced Roasted Chicken breast is paired with hardough bread and topped with slices of onions, tomatoes and avocado. Served with Polenta Fries and Jerk KetchupSandwich and fries II


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