Ingredients
Serves 4
2 sweet potatoes, cut into quarters
1 red onion, cut into quarters
1kg free-range chicken thighs and drumsticks (2 per person)
8 slices of fresh pineapple (ready-prepared if you wish)
2 limes, halved
3 teaspoons jerk seasoning
3 teaspoons demerara sugar
3 cloves of garlic, grated
3 tablespoons olive oil
1 teaspoon sea salt flakes
TO SERVE
Finely chopped coriander
Sour cream or natural yogurt
Instructions
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.