• Mix all powdered seasonings in a small bowl and set aside.
• Place callaloo leaves into a food processor, along with onion, garlic and salt. Pulse callaloo into a puree and set aside.
• Use a sharp filet or paring knife to cut the top of the thigh to expose the bone. Use the knife to scrape the meat down the bone like rolling a sock down.
• Break bone at the joint and pull bone out.
• Once done flip meat around to its original shape and set aside.
• Season meat with mixed spice.
• Place seasoned chicken on a baking sheet, cover with plastic wrap and set in fridge for at least 2-hours.
• Bring chicken back to room temperature 30-minutes before cooking.
• Heat a skillet and pour in cooking oil. Once oil is hot, sear chicken on both sides for about 3-minutes each side.
• Cover with foil and bake at 350F, on the middle rack for 30-minutes or until juices from the leg bone run clear. Remove from oven and set aside
• Ladle alfredo sauce onto plate, place chicken on top and serve with side of baked potatoes and steamed vegetables.
  
• Enjoy!