1. To make the marinade; blitz all the ingredients in a
mini processor, keep switching it off and pushing the
ingredients down until you have a thick paste. Make
slashes through the skin of the chicken and spread the
marinade all over. Set aside for at least 20 minutes or
cover and refrigerate overnight.
2. Preheat the oven, 180C/160C fan/gas mark 4. Roast the
chicken for 30-40 minutes until the juices run clear when
the chicken is pierced with a skewer.
3. Toss the potatoes and spring onions with the oil and
some salt and pepper and roast on a tray alongside
the chicken for 30 minutes, turning occasionally until
beginning to char.
4. Bring a small pan of water to the boil, add the peas and
cook for 2-3 minutes, drain and toss in with the roasted
potatoes. Serve the chicken with a pile of potato and
Jerk Chicken with Sweet Potato and Peas
Serves 4 Prep time 10 minutes plus marinading time Cook time 1 hr 15 minutes