Sunday, 24 May 2015

Keeks' Jerk Roast Chicken with Lemon and Herbs

Having Jamaican parents means that jerk chicken is a basically a birth right, but being British-born means I have grown up knowing there are few things better than a roast on a Sunday. So I thought why not incorporate both to make the daddy of all roasts? 

What you need
1 whole organic chicken
1 lemon
Mixed dried herbs
Sea salt
3 cloves of garlic 
Olive oil
Jerk seasoning (I love the Tropical Sun offering)

Firstly, preheat your oven to 200 degrees Celsius. Then take a chopping board, cut the lemon in half and squeeze into a small bowl, putting the other half to the side. Chop the garlic and add to the bowl. Add in the salt and pepper and then scoop in a tablespoon of the jerk seasoning - mix together with a spoon; it should be a paste consistency. Then drizzle in some of the olive oil and mix in the herbs.

You're now ready to jerk. Jerking is a super easy way to inject even more flavour into chicken. Most people think that 'jerk ' is just the spice you coat the meat in but jerk also refers to the piercing the meat and filling it with the seasoning to make it as flavoursome as possible. To jerk to the chicken, take a small sharp knife and pierce in a few random places, then stuff your seasoning into each hole, making sure the pieces of garlic are all used up. Drizzle a little more olive oil into the remainder of the seasoning in the bowl and then pour onto the chicken and rub in. Cover in foil, place in a roasting tray and cook for 1 hour 20 minutes. 

While the chicken is cooking slice two circles from the remainder of the lemon. Then when it's time, take the chicken out and pour out the juices into a saucepan, which you can set aside for gravy. Unwrap the foil, place the slices of lemon on top and squeeze the remaining part of the lemon over the chicken. Place back into the oven with the foil unwrapped and allow to brown for a further 20 minutes (turn the temp up slightly if necessary).

Let it rest and then serve. 


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