For the Caribbean baked chicken:

1. Place all the ingredients for the marinade (except for the chicken and butter) into a blender or food processor. Purée until smooth.
2. Put the chicken into a tray or a deep plate. Thoroughly massage the outside of the chicken with this mixture. Put the chicken back in the fridge and leave it to marinate overnight uncovered.
3. Remove the chicken from the fridge an hour before cooking. Brush off as much of the marinade as possible but don’t discard it, set it aside for now. Preheat your oven to 180°C (355°F) or 165°C (330°F) if you’re using a convection oven.
4. Use your hand to gently prize the skin on top of the breasts away from the meat, working your way all the way up to the neck so you have a large pocket.
5. Push most of the butter under the skin into the pocket and spread the remaining butter over the outside of the chicken. The melting butter will baste the breasts and prevent the white meat from drying out.
6. Season the chicken generously and put it into a deep roasting breast-side down. Pour the marinade into a sieve placed over a bowl. Stuff the chicken with the paste left in the sieve but keep the liquid in the bowl for later on.
7. Pour 75ml (⅓ cup) of boiling water into the base of the roasting tray and cover the tray with a double layer of foil. To calculate the cooking time, allow 1h per kilo (1h per 2.2 lb). For example, my 1.7kg / 3.7lb chicken would roughly take 1 hour and 40 minutes in total.
8. Roast the chicken for half of the cooking time. Then remove the tray from the oven and discard the foil. Turn the chicken over and pour the rest of the marinade all over the breasts. Put the tray back in the oven and cook the chicken uncovered for the other half of the cooking time.
9. To test whether the chicken is cooked, insert a knife where the thigh joins the breast. If the juice is pink instead of clear, put the chicken back in the oven and check for the color again every 10 min or so.
10. When it’s cooked remove the chicken from the oven, place it on a cutting board and cover the chicken with foil (not too tightly) to rest for 20 min. Carve the chicken and serve with white rice and the sauce chien if desired.

For the sauce chien:

1. Finely dice the spring onions, parsley, garlic cloves and chili. If you can’t be bothered, blitz everything for just a few seconds in a food processor (it shouldn’t turn into a paste, you should still spot pieces).
2. Place in a serving bowl and stir in the lime juice, vegetable oil and allspice.
3. Pour just enough boiling water to cover everything up (I used 60ml/ ¼ cup) and make the sauce ‘spoonable’. Taste and adjust the seasoning accordingly. Le the flavors infuse for 5 min and serve!