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Chris Baber’s chicken dinners

From Mexican-inspired dishes to a picture-perfect pie, discover Chris Baber’s delicious recipes that put super-succulent chicken centre stage
Jerk chicken traybake

Jerk chicken traybake

“I love this The Black Farmer x M&S jerk paste – it brings instant flavour and spice to all sorts of dishes. Here, I’ve used it in an easy traybake with succulent higher-welfare Oakham chicken, sweet potatoes and peppers, served with smoky-and-sweet charred pineapple.”
See the recipe
    • 1 M&S Select Farms medium Oakham chicken
    • 1kg sweet potatoes, sliced into thick wedges
    • 1 pack sweet peppers, sliced into strips
    • 1 jar (200g) The Black Farmer x M&S jerk paste
    • 1 M&S perfectly ripe pineapple, peeled and sliced into 3cm chunks
    • 1 bunch spring onions, finely sliced
    • 150g Greek-style yoghurt 0% fat
    • Juice of ½ a lime
    • 25g coriander, roughly chopped
    • 1 tablespoon olive oil
    1. Preheat the oven to 180°C/160°C fan/gas mark 4.
    2. To spatchcock the chicken, place it 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.
    3. Place the sweet potatoes and peppers into a large roasting tray, then lay the chicken on top. Brush everything with the jerk paste to coat, then spread everything evenly out in the tray, with the chicken thighs skin-side-up.
    4. Bake for around 45-60 minutes until the chicken is cooked, stirring everything after 25 minutes.
    5. When there are around 5 minutes of the cooking time remaining, heat 1 tbsp olive oil in a griddle pan over a high heat, add the pineapple and cook for a few minutes on each side until charred.
    6. Serve the traybake with a scattering of spring onions, the chargrilled pineapple and a spoonful of yoghurt. Finish with a squeeze of lime and a scattering of coriander.