Name: One-pan jerk roast chicken
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Caribbean
Ingredients: 1 ½kg whole chicken; 2 red onions halved, then cut into wedges, leaving the root intact; 2 red peppers deseeded and chopped into chunks; 4 sweet potatoes peeled and cut into chunks; 400g can black beans drained and rinsed; 400ml coconut milk; cooked rice to serve; flatbreads to serve; 1 red onion chopped into large chunks; 5 garlic cloves peeled; 1 scotch bonnet chilli, deseeded; 3 fat green chillies deseeded; bunch coriander stalks roughly chopped, and leaves reserved, to serve; large bunch thyme leaves picked; zest and juice 2 limes (save the juiced halves for the chicken); 1 tbsp honey; 2 tbsp olive or rapeseed oil plus a drizzle; ½ nutmeg grated; 1 tsp ground allspice

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One-pan jerk roast chicken

One-pan jerk roast chicken

Cassie Best

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 2 hrs and 10 mins

plus at least 2 hrs marinating

A star rating of 3 out of 5.6 ratingsRate

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Add some spice to your Sunday lunch by marinating your bird, then use the juices to create a coconut veggie curry to serve alongside

Freezable

Gluten-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Coconut rice

A star rating of 4.7 out of 5.18 ratings

Griddled flatbreads

A star rating of 4.5 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ½kg whole chicken
2 red onions

halved, then cut into wedges, leaving the root intact
2 red peppers

deseeded and chopped into chunks
4 sweet potatoes

peeled and cut into chunks
400g can black beans

drained and rinsed
400ml coconut milk
cooked rice

to serve
flatbreads

to serve

For the jerk paste

1 red onion

chopped into large chunks
5 garlic cloves

peeled
1 scotch bonnet

chilli, deseeded
3 fat green chillies

deseeded
bunch coriander

stalks roughly chopped, and leaves reserved, to serve
large bunch thyme

leaves picked
zest and juice 2 limes

(save the juiced halves for the chicken)
1 tbsp honey
2 tbsp olive or rapeseed oil

plus a drizzle
½ nutmeg

grated
1 tsp ground allspice

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Nutrition: per serving (6)

kcal651
fat35g
saturates16g
carbs37g
sugars15g
fibre8g
protein43g
salt0.6g

Method

step 1

First make the jerk paste. Put all the ingredients in a food processor, add a good pinch of salt and blend to a fine purée, adding a splash of water if the mixture is struggling to break down. Tie the legs together if you like, and put in a large flameproof roasting tin. Pour over the jerk paste and rub all over and inside the chicken. Stuff the cavity with the juiced lime halves and cover the tray with foil. Chill for up to 48 hrs or a minimum of 2 hrs.
step 2

Heat oven to 200C/180C fan/gas 6. Cook the chicken for 45 mins.
step 3

Take the chicken out the oven, remove the foil and carefully lift it onto a plate, pouring any juice from the cavity into the tin. Tip the onions, peppers and sweet potatoes into the tin, and season well, then toss in the tray to coat in any residual jerk paste. Put the chicken on top of the veggies and drizzle it with a little oil. Lower the oven to 180C/160C fan/gas 4 and return the roasting tin to the middle shelf, uncovered. Roast for a further 45 mins or until the vegetables are soft and the chicken is cooked through – if you have a meat thermometer, check that the temperature has reached 75C. Carefully remove the chicken from the tin, place on a plate and wrap in foil, then leave to rest.
step 4

Place the roasting tin on the hob over a medium heat. Stir in the beans and coconut milk, scraping the bottom of the tin to lift off any tasty bits. Simmer until the sauce has thickened a little, then season to taste. If the sauce looks oily, skim the fat off the surface with a spoon. Put the chicken back in the pan and scatter over the coriander leaves before taking to the table. Serve with rice and flatbreads for mopping up the sauce.

Recipe from Good Food magazine, April 2015

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A star rating of 3 out of 5.6 ratings

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