Tuesday, February 8, 2011

Jamaican Chicken and Potatoes

Jamaican Jerk Seasoning (see recipe below)
3 to 3 1/2 lb whole chicken
2 Tbsp oil
3 medium baking potatoes, cut lengthwise into fourths (I always make extra potatoes)

Make Jamaican Jerk Seasoning. Heat oven to 375. Line roasting pan with aluminum foil. Place chicken, breast side up, on rack in roasting pan. Brush 1 TBSP of the oil over chicken. Rub 2 TBSP seasoning into the chicken skin. Brush remaining Tbsp oil over potatoes and sprinkle with remaining seasoning (I do the potatoes in a Ziploc bag, or a container, and shake them). Place potatoes on rack around chicken. Roast uncovered 60-75 minutes, until potatoes are tender and meat has reached a temperature of 180. Let chicken stand 15 minutes, then carve.

Jamaican Jerk Seasoning
1 Tbsp instant minced onion
2 tsp dried thyme leaves
1 tsp ground allspice
1 tsp ground pepper
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground red pepper (cayenne)

Mix all ingredients. Can be stored in a cold, dry place for up to 6 months.

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