Inspired by Jamaican flavours, this roasted spiced chicken was made in the MasterChef Roaster from the MasterChef Cookware range - find it at Coles.
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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.
Place the chopped onion, chilli, garlic, coriander, thyme, lime juice, honey, nutmeg and allspice in a food processor and process until almost smooth. Season.
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.
Transfer the chicken to a serving platter. Cover with foil and set aside for 15 mins to rest.
Serve the chicken with the sweet potato mixture.
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.