Rating: 3 stars
68 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 15
  • 1 star values: 23
Kate Merker

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Credit: Antonis Achilleos

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.

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  • In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.

  • Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeño and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes. Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.

Nutrition Facts

calcium 147.8mg; 893 calories; calories from fat 43%; carbohydrates 59.8g; cholesterol 239mg; fat 42.8g; fiber 7.5g; iron 7.6mg; protein 66mg; saturated fat 11g; sodium 1141.2mg.
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