Jamaican Jerk Chicken with roast potatoes

Roast Potatoes and a delicious juicy roast chicken. This one pan dish is a cinch and the Jerk Sauce has so many uses. Casseroles, with bean dishes, as pizza sauce and it keeps for ages in the fridge.

I have spatchcock’d the chicken which means it cooks much quicker. For a handy tutorial on how to do this, head here

Serves 4-6

1 large chicken up to 2kg

1kg potatoes peeled and cut in half

2tbsp oil

salt and pepper

Method

Spatchcock the chicken as shown in the video

Put it into a shallow dish, season and make a few slits in the flesh and coat with half the jerk sauce (from below). Cover and leave to marinate for a few hours, even better overnight if you can.

Heat the oven to 200C

Heat the oil your roasting pan, toss in the potatoes and season well with oil. Set a roasting wire above the potatoes and put the chicken onto it, scrape any sauce left in the marinade dish onto the chicken.

Roast until the chicken is cooked through - probably an hour but depending on the size of your bird. Half way through, give it a shake to move the potatoes around.

Serve the chicken with the potatoes and your veg of choice. If you like things really hot try some hot sauce on the side!.

Jerk Sauce

½ red onion

200ml tomato Passata

1 tsp mixed herbs

1tsp all spice

½ tsp chillis in oil

1tsp garlic or 1 garlic clove mashed

3 tbsp honey

2tbsp cider vinegar

1tsp paprika

Put everything into a blender and blend well then taste and adjust if you think it needs a bit more chilis or garlic etc.

This will keep in the fridge for a couple of weeks.