Jerk Roast Chicken, Seasoned Roasties & Gravy - Ainsley Harriott

Ingredients

• For the Jerk Roast Chicken
• 1 x 1.9kg chicken, patted dry
• 3 spring onions, chopped
• 4cm root ginger, peeled and roughly chopped
• 3 cloves of garlic, chopped
• large handful of fresh coriander
• 4-6 sprigs of thyme
• 1 x sachet of Ainsley Ultimate Jamaican Jerk Paste*
• 1 orange
• 1 tsp salt
• ½ tsp black pepper
• melted butter or oil, for drizzling
• For the Gravy
• 60ml dry white wine
• 1 ½ tbsp plain flour
• 300-350 ml of chicken stock
• ½ orange, for squeezing
• For the Seasoned Roasties
• 1.5kg Maris Piper potatoes, peeled, cut into chunks
• olive oil/sunflower oil/goose fat (enough to have a thin coating in the bottom of your tray)
• 3-4 cloves of garlic, unpeeled, left whole and bashed
• 2 tsp Ainsley All Purpose Seasoning
• 2 sprigs of fresh thyme
• sea salt flakes