Jerk Roast Chicken, Seasoned Roasties & Gravy

Name: Jerk Roast Chicken, Seasoned Roasties & Gravy
Ingredients: 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; 60ml dry white wine; 1 ½ tbsp plain flour; 300-350 ml of chicken stock; ½ orange, for squeezing; 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

www.ainsley-harriott.com

Spice up your festive meal with Ainsley Harriott's Jerk Roast Chicken, flavorful roasties, and rich gravy. Perfect for jazzing up your Christmas dinner!

View full recipe on www.ainsley-harriott.com

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Ingredients

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
60ml dry white wine
1 ½ tbsp plain flour
300-350 ml of chicken stock
½ orange, for squeezing
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