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Jerk-ish Roast Chicken

A recipe by Julie Van Rosendaal

Jerk-ish Roast Chicken

Total Time:

1hrs 40mins




1hrs 30mins

Skill Level:



  • 1 whole chicken
  • salt and freshly ground pepper, to taste
  • 3 green onions
  • 2 garlic cloves, peeled
  • 1 jalapeño pepper, seeded and chopped
  • 1 Tbsp brown sugar
  • 1 Tbsp canola oil
  • 1 Tbsp soy sauce
  • 1 Tbsp lime juice
  • 1 tsp fresh thyme
  • 1 lb thin-skinned new potatoes or stew mix

How to Make It

  1. Preheat the oven to 375˚F. Place the chicken in a baking dish or roasting pan, pat dry with paper towel and season generously with salt and pepper.  
  2. In a food processor, pulse the green onions, garlic, jalapeño, brown sugar, canola oil, soy sauce, lime juice and thyme until well blended.
  3. Rub the mixture all over the surface of the bird, tucking some of it under the skin of the breast. 
  4. Put the potatoes or vegetable stew mix around it and roast for 1 ½ hours, basting the bird and potatoes once or twice with the pan juices, until the juices from the cavity run clear and the joints wiggle easily in their sockets.
  5. Let rest 10 minutes before carving. 

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