Roasted Crispy Juicy Chicken - Caribbean Holiday Edition

Steps

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1. 1
   Prepare all fresh ingredients: finely dice onion, green onion, red/green/yellow bell peppers, garlic, and ginger. Strip thyme leaves from the stems and remove any woody pieces. Carefully chop scotch bonnet pepper and wash hands immediately after.
   ≈3:18
2. 2
   Grind pimento seeds in a pestle and mortar until finely crushed, then combine with all the chopped vegetables and fresh herbs.
   ≈13:20
3. 3
   In a large mixing bowl, combine all dry spices: black pepper, Italian seasoning, all-purpose seasoning, onion powder, flavor rice, garlic powder, smoked paprika, and Maggi seasoning.
   ≈3:45
4. 4
   Add the vegetable and herb mixture to the dry spices, pour in approximately half a cup of avocado oil, and stir until all ingredients form a wet rub consistency. Add additional oil if needed to achieve a spreadable, runny texture.
   ≈16:04
5. 5
   Thoroughly rinse both whole chickens under cold water, using vinegar to clean the surface and cavity. Rinse multiple times until the water runs clear.
   ≈4:28
6. 6
   Preheat the oven to 350°F. Line a baking pan with parchment paper. Arrange both chickens on the pan with alternating head-and-tail positioning (one chicken's head next to the other's tail) so they fit snugly together.
   ≈23:07
7. 7
   Generously rub the wet spice mixture all over the exterior and inside the cavity of both chickens. For deeper flavor, season the chickens the day before, cover, and refrigerate overnight.
   ≈17:41
8. 8
   Place the seasoned chickens in the preheated 350°F oven. After approximately 30 minutes, check progress. If needed, increase oven temperature to 375°F for faster cooking. The chickens will need another hour of roasting.
   ≈23:41
9. 9
   Check the chickens periodically during roasting. Once they are nearly cooked through, uncover them (if covered) to allow the skin to crisp up for the final 45 minutes. Test doneness by piercing the thickest part with a fork—juices should run clear.
   ≈24:07
10. 10
    Once fully cooked, remove the chickens from the oven. The skin should be golden and crispy while the meat remains juicy and tender. Reserve the flavorful pan drippings at the bottom of the baking pan to make gravy or store for later use.
    ≈27:09