Dinner
Roast Jerk Chicken & Vegetables
Recipe by Ninja Kitchen
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- 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
For The Jerk Paste Marinade
- 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
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Step 1
For the jerk paste marinade, place all the ingredients in a food processor and blend until a smooth paste forms.
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Step 2
Stuff the chicken cavity with the juiced lime halves and truss chicken. Place in Ninja Foodi Zerostick Roasting Tin.
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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.
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Step 4
Preheat oven to 200°C/Fan 180°C.
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Step 5
Cook the chicken breast side down for 55 minutes.
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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.
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Step 7
Add the red onions, peppers and sweet potatoes into the Ninja Foodi Zerostick Roasting Tin and season well. Then toss in the tray to coat in any residual jerk paste. Place the chicken breast side up on top of the veggies and drizzle all over with oil. Return the roasting tin to the middle shelf, uncovered and cook for 45 minutes.
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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.
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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.
