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Jerk spice roast chicken

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  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 2 serves veg or fruit

Inspired by Jamaican flavours, this roasted spiced chicken was made in the MasterChef Roaster from the MasterChef Cookware range - find it at Coles. 

  • Serves6
  • Cook time2 hour
  • Prep time20 minutes, + 15 mins resting time
Jerk spice roast chicken

Ingredients

  • 2.5kg Coles RSPCA Approved Whole Chicken
  • 1 small red onion, coarsely chopped
  • 2 long red chillies, seeded, coarsely chopped
  • 4 garlic cloves
  • 1/4 cup chopped coriander stems
  • 1 tbs thyme leaves
  • 2 tbs lime juice
  • 1 tbs honey
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 700g gold sweet potatoes, cut into wedges
  • 2 red onions, extra, cut into wedges
  • 2 tbs olive oil

Nutritional information

Per serve: Energy: 2804kJ/671 Cals (32%), Protein: 50g (100%), Fat: 40g (57%), Sat Fat: 11g (46%), Sodium: 153mg (8%), Carb: 24g (8%), Sugar: 14g (16%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place wire rack over the roasting pan. Pat the chicken dry with paper towel. Use kitchen string to tie the legs together. Place chicken on the rack.

  2. Step 2

    Place the chopped onion, chilli, garlic, coriander, thyme, lime juice, honey, nutmeg and allspice in a food processor and process until almost smooth. Season. 

  3. Step 3

    Rub the chicken all over with the onion mixture, pressing onto the skin. Spray with olive oil spray. Roast for 20 mins. Reduce oven to 180°C. Roast for 40 mins. Place the sweet potato, onion wedges and oil in a large bowl. Season. Toss to combine. Place the sweet potato mixture in the pan under the chicken. Cook for a further 1 hour or until vegetables are tender and the juices run clear when the thickest part of thighs are pierced with a skewer. 

  4. Step 4

    Transfer the chicken to a serving platter. Cover with foil and set aside for 15 mins to rest.

  5. Step 5

    Serve the chicken with the sweet potato mixture.

Recipe tip

Serve with coriander sprigs, lime wedges and thinly sliced red chilli

COOK. STORE. SAVE.
Already have white potatoes at home? Use them here in place of the sweet potatoes.