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This is your new Sunday roast — but with a twist. Inspired by Caribbean and Middle Eastern flavours, this allspice and orange roasted chicken is infused with warmth, brightness, and a deeply savoury finish. Using Greenfields Ground Pimento (Allspice) and fresh orange zest, the chicken is marinated in a sticky, citrusy glaze before being slow-roasted to perfection. The result? Succulent meat, crisp skin, and a sauce you’ll want to mop up with everything. This isn’t your average roast — it’s bold, beautiful, and packed with flavour.
1 whole chicken (1.5–1.8kg), spatchcocked or left whole
2 tsp Greenfields Ground Pimento (Allspice)
Zest and juice of 1 large orange
2 tbsp orange marmalade
1 tbsp Greenfields Greek Blossom Honey or Shahd Honey
3 garlic cloves, minced
2 tbsp olive oil
1 tsp Greenfields Cracked Black Pepper
1 tsp sea salt
½ tsp Greenfields Ground Cinnamon (optional for warmth)
A few sprigs of fresh thyme or 1 tsp Greenfields Thyme
1 orange, sliced (for roasting underneath)
Marinate the chicken: In a small bowl, whisk together the orange zest and juice, allspice, marmalade, honey, garlic, olive oil, cracked pepper, salt, and thyme.
Rub the marinade all over the chicken, including under the skin if you can. Place in a dish, cover, and marinate in the fridge for at least 2 hours (overnight for best results).
Preheat the oven to 200°C (180°C fan). Place orange slices in the base of a roasting tray and lay the chicken on top, breast side up.
Roast for around 1 hour 20 minutes, basting halfway with juices from the tray.
Check the internal temperature has reached 75°C in the thickest part of the thigh.
Rest the chicken for 10–15 minutes before carving. Pour over the pan juices before serving.
Calories: 435
Protein: 38g
Fat: 28g
Carbohydrates: 10g
Sugar: 5g
Salt: 1.2g
Absolutely stunning! The allspice and orange made it so aromatic
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