Name: Jerk chicken traybake
Total time: 3600 s
Yield: 4
Ingredients: 1 whole chicken; 1 kilogram sweet potato jacket; 1 pack sweet pepper; 1 jar jerk paste; 1 pineapple; 1 bunch spring onion; 150 gram 0% fat Greek yogurt; 1/2 lime; 25 gram coriander; 1 tablespoon olive oil

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 2

To spatchcock the chicken, place the chicken (1) breast-side-down on a board, use sharp scissors to cut up along each side of the backbone, then turn the chicken over and push down to flatten the breastbone.

Step 3

Place the sweet potato (1 kg) and sweet peppers (1 pack) into a large roasting tray, then lay the chicken on top. Brush everything with the jerk paste (1 jar) to coat, then spread everything evenly out in the tray, with the chicken thighs skin-side-up.

Step 4

Bake for around 45-60 minutes until the chicken is cooked, stirring everything after 25 minutes.

Step 5

When there are around 5 minutes of the cooking time remaining, heat 1 tbsp olive oil (15 mL) in a griddle pan over a high heat, add the pineapple (1) and cook for a few minutes on each side until charred.

Step 6

Serve the traybake with a scattering of spring onions (1 bunch) , the chargrilled pineapple and a spoonful of yoghurt (150 g) . Finish with a squeeze of lime (1/2) and a scattering of coriander (25 g) .

Jerk chicken traybake

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