Jerk Chicken with Sweet Potato, Pineapple and Lime

Name: Rukmini Iyer Jerk Chicken with Sweet Potato Recipe | Chicken Traybake
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Caribbean
Ingredients: 2 sweet potatoes, cut into quarters; 1 red onion, cut into quarters; 1kg (2 per person) free-range chicken thighs and drum sticks; 8 slices of fresh pineapple (ready-prepared if you wish); 2 limes, halved; 3 tsp jerk seasoning; 3 tsp demerara sugar; 3 cloves of garlic, grated; 3 tbsp olive oil; 1 tsp sea salt flakes; finely chopped coriander; sour cream or natural yogurt

by Rukmini Iyer from The Roasting Tin Around The World

This super simple version of jerk chicken is easy enough to put together any day of the week, when the craving for a warm, spicy chicken bake hits. Don't forget to squeeze the baked limes over everything at the end for a citrusy finish.

Gluten-Free Tray Bake Dinner Party

Serves 4

Total 1 hr 5 min

Prep 5 min

Cook 1 hr

Easy

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Introduction from Rukmini Iyer

This is my version of jerk chicken, and I would happily eat it every week at home when nipping down to Brixton isn’t on the cards. The roasted pineapple provides sweetness against the sharpness of the lime, with spiced sweet potato as the carb. Easy enough to make on a weeknight, nice enough to make for friends at the weekend.

Ingredients

2 sweet potatoes, cut into quarters

1 red onion, cut into quarters

1kg (2 per person) free-range chicken thighs and drum sticks

8 slices of fresh pineapple (ready-prepared if you wish)

2 limes, halved

3 tsp jerk seasoning

3 tsp demerara sugar

3 cloves of garlic, grated

3 tbsp olive oil

1 tsp sea salt flakes

To serve:

finely chopped coriander

sour cream or natural yogurt

Method

Preheat the oven to 170°C fan/190°C/gas 5.

Tip the sweet potatoes, onion, chicken, pineapple and limes into a roasting tin big enough to hold them in one layer, then mix everything well with the jerk seasoning, demerara sugar, grated garlic and olive oil. Scatter everything evenly with the sea salt flakes, making sure to get plenty on the chicken skin, then transfer to the oven and roast for 1 hour.

After 1 hour, remove the tin from the oven and let the chicken rest for 5–10 minutes. Squeeze the juice from the roasted limes over everything, taste and adjust the salt as needed, scatter with a little fresh coriander and serve hot. It’s non-canonical, but I like this with sour cream or yogurt alongside.

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