Roast Jerk Chicken & Vegetables –

Ingredients

• 1.6kg whole chicken
• 1 red onion, peeled, cut into wedges, leaving the root intact
• 1 red pepper, deseeded, chopped into chunks
• 500g sweet potatoes, peeled, cut into chunks
• Salt and freshly ground pepper, as desired
• 2 tablespoons sunflower oil
• 5 spring onions, cut in thirds
• 3 large garlic cloves, peeled
• 1 scotch bonnet chilli, deseeded
• 4cm piece ginger, peeled
• 10g coriander stalks and leaves reserved, to serve
• Zest and juice of 1 lime (save the juiced halves for stuffing in the chicken cavity)
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ teaspoon grated nutmeg
• 1 teaspoon ground allspice
• 1 tablespoon soy sauce
• 17oz sweet potatoes, peeled, cut into chunks
• 0oz coriander stalks and leaves reserved, to serve
• Step 1 For the jerk paste marinade, place all the ingredients in a food processor and blend until a smooth paste forms.
• Step 2 Stuff the chicken cavity with the juiced lime halves and truss chicken. Place in Ninja Foodi Zerostick Roasting Tin.
• Step 3 Evenly cover the chicken in the prepared jerk marinade. Cover the chicken and roasting tin with foil and place in the refrigerator for at least 6 hours and up to 1 day.
• Step 4 Preheat oven to 200°C/Fan 180°C.
• Step 5 Cook the chicken breast side down for 55 minutes.
• Step 6 Take the chicken out of the oven, remove the foil and carefully lift the chicken into a shallow dish to pour any watery juice from the cavity into a dish.
• Step 8 Cooking is complete when the vegetables are soft, and the chicken reads 75°C on an instant-read thermometer. Carefully remove the chicken and wrap in foil, then leave to rest for 10 minutes.
• Step 9 If you prefer your vegetables crisper, return to oven and cook for another 10 minutes. Serve chicken and vegetables hot, sprinkled with coriander leaves.