Step 1: Marinating the Chicken

• In a small bowl, mix together olive oil, Jamaican jerk seasoning, dried thyme, garlic powder, onion powder, paprika, salt, black pepper, lime juice, soy sauce, brown sugar, and minced scotch bonnet peppers (if using).
• Place the whole chicken in a large resealable plastic bag or a shallow dish.
• Rub the marinade mixture all over the chicken, ensuring it’s thoroughly coated.
• Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the chicken.

Step 2: Preparing the Chicken for Roasting

• Preheat your oven to 375°F (190°C).
• Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
• Stuff the cavity of the chicken with sliced onions, fresh thyme sprigs, and minced garlic.
• Tie the legs together with kitchen twine if desired, to help the chicken cook evenly.

Step 3: Roasting the Chicken

• Place the chicken on a roasting rack set inside a roasting pan, breast side up.
• Pour any remaining marinade over the chicken.
• Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
• If the chicken starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.
• Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 4: Serving

• Carve the roasted chicken into desired portions.
• Serve hot, garnished with additional fresh thyme leaves and lime wedges if desired.
• Enjoy your flavorful Jamaican Roast Chicken with your favorite side dishes, such as rice and peas, roasted vegetables, or fried plantains.