Jerk Roast Chicken and Root Vegetables

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Jerk Roast Chicken and Root Vegetables

This easyrecipe for Jamaican Jerk Seasoned Roast Chicken and Root Vegetables is aperfect example of how a simple seasoning blend can perk up a run-of-the-milldinner.  Most people love roasted chickenand potatoes already so we’re starting off with a good foundation as we buildthis meal.  But instead of just stickingwith white potatoes I like to add some sweet potatoes and carrots to make aroot veggie mix that’s not only more nutritious but more importantly it hasmore flavor.  I also like the way thenatural sweetness in the veggies counterbalances the spicier jerk seasonings inthe dish.  And one of the things I loveabout these roasted meals is that after a few minutes of prep work prep workthe dinner basically roasts itself without having to watch over it toomuch.  As the temperatures drop, ovenroasted meal seem like a perfect prescription for making a meal that everyonewill love.   

Jerk Seasoned Roast Chicken and RootVegetablesPreptime: 10 min Cooktime: 1 hour
Ingredients 

• 1 chicken (about 3 lbs.) cut up,rinsed and dried
• 1 large sweet potato, peeled and cutinto bite sized pieces
• 2 medium potatoes, peeled and cut intobite sized pieces
• 2 carrots, peeled and cut into bitesized pieces
• 1 medium onion cut into wedges,
• 2 cloves of minced garlic
• 3 tbsp olive oil (divided 2 tbsp &1 tbsp)
• 4 tsp Jamaican jerk seasoning (dividedin half)
• 2 tbsp cider vinegar
• 1 tsp thyme (divided in half)
• 1 tsp hot sauce, optional
• ½ tsp red pepper flakes, optional
• salt and pepper to taste

Video Tutorial: 



Instructions 

1. Preheat the oven to 375°F (or 190°C) and line two baking sheets with foil sprayed with nonstick spray.
2. For the veggies in a large bowl tosstogether the sweet potatoes, potatoes and onions with 2 tbsp of olive oil, halfthe jerk seasoning  and thyme and somesalt and pepper to taste.
3. Spread the veggies out over a preparedbaking sheet and set it aside while you prep the chicken.
4. In the same bowl that you justtossed the veggies add the chicken, cider vinegar, the remaining 1 tbsp oliveoil, 2 tsp of jerk seasoning, the remaining thyme, garlic, hot sauce, redpepper flakes and salt and pepper to taste then massage the seasonings into thechicken and place the pieces onto the other prepared baking sheet. 
5. Bakethem for 1 hour or until each tray has achieved the level of color that youwant then remove them from the oven and serve. 

Notes: These are the spices listed on the jerkseasoning blend that I used in the order they appeared in the ingredients list:  (paprika, onion, thyme, garlic,pepper, allspice, cayenne, cinnamon, nutmeg, and cloves)