Jamaican Jerk, Rum & Lime Chicken
An Original Recipe by Not Quite Nigella
Serves 4
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1 large chicken (approximately 1.5 kilos/3 pounds preferably free range)
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salt and pepper
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2 tablespoons Jamaican Jerk Seasoning
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2 tablespoons rum
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1 lime
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1 head garlic, broken up but with skin still on cloves
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500grams/1.1lbs potatoes, cut into pieces
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2 tablespoons oil
Step 1 - Preheat oven to 180C/350F. Wash and dry chicken and season with salt and pepper on both sides. In a bowl, mix the Jamaican Jerk seasoning and the rum to make a paste. Coat the chicken with the jerk paste. Place in a baking dish and sprinkle garlic cloves and potatoes around it. Slice lime and place slices on top of chicken.
Step 2 - Bake for 50 minutes and then take out of oven. Add 2/3 of a cup of water to the pan juices. Turn potatoes over and place back in the oven for another 40 minutes. It takes about 30 minutes to roast 500grams or 1 pound of chicken so adjust accordingly. It is cooked when you cut the drumstick away from the thigh and the juices run clear.