This chicken features a Barbados blend of herbs and spices. There are as many variations on the blends as there are cooks. The spice mixture can also be used as a marinade.

Ingredients:

• 2 teaspoons Melinda’s Fire Roasted Habanero Hot Sauce
• 6 green onions, chopped, including the greens
• 3 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 1 3 to 4-pound roasting chicken
• Melted butter or margarine

Instructions:

Place all the ingredients except the chicken and butter in a blender or food processor and puree to a paste, adding more oil if necessary.
Carefully separate the skin from the chicken and spread the paste between the skin and the meat. Allow the chicken to marinate for a couple of hours in the refrigerator.

Preheat the oven to 450 degrees F.

Place the chicken on a rack in a roasting pan, brush with the butter, place in the oven and immediately reduce the heat to 350 degrees F.

Roast the chicken for about 1 1/2 hours or until done, basting occasionally with the pan juices. Allow to sit for 5 minutes before carving.

Yield: 4 to 6 servings