Bring the warm and aromatic flavours of the Caribbean to your Sunday lunch with this succulent roast chicken. Infused with a blend of island spices and served with a medley of vibrant vegetables, this dish is a true celebration of taste.
1-2 hours
1 to 2 hours
Serves 6–8
Egg-free, Nut-free, Pregnancy-friendly
By Matt TebbuttFrom Saturday Kitchen
Nutri-Score
Nutri-Score: B. This dish is well balanced, offering lean protein from the chicken and nutrient-dense vegetables. The use of fresh herbs and spices enhances flavour without excessive salt or fat. The addition of sweet potatoes and peas contributes to its fibre content, making it a wholesome option.
Equipment
Ingredients
For the chicken
- garlic powder 1 tbsp
- onion powder 1 tbsp
- dried thyme 1 tbsp
- ground allspice 2 tsp
- ground cinnamon ½ tsp
- smoked paprika 1 tsp
- cayenne pepper 1 tbsp
- ground cloves ½ tsp
- ground nutmeg 1 tsp
- fresh ginger, grated 1 tsp
- soft light brown sugar 2 tbsp
- salt 1 tsp
- freshly ground black pepper 1 tsp
- free-range chicken whole, cleaned and prepared for roasting
- butter, softened 30g/1oz
- rapeseed oil 2 tbsp
For the green seasoning:
- flatleaf parsley, chopped :1 tbsp
- snipped fresh chives 1 tbsp
- fresh coriander, chopped 1 tbsp
- fresh thyme, chopped 1 tsp
- green chilli, chopped 1
- Scotch bonnet chilli, small pinch
- rapeseed oil 1 tbsp
- salt and freshly ground black pepper to taste
For the vegetables:
- rapeseed oil 2 tbsp
- sweet potatoes, peeled and roughly chopped 2
- asparagus spears, trimmed 6
- garlic cloves, crushed 3
- spring onions, white and green parts separated, finely sliced 3
- frozen peas 150g/5½oz
- cooked pigeon peas 100g/3½oz
Method
For the chicken:
- Mix the garlic powder, onion powder, dried thyme, ground allspice, cinnamon, smoked paprika, cayenne pepper, ground cloves, nutmeg, grated ginger, brown sugar, salt, and black pepper in a bowl.
- Rub the spice mixture thoroughly over and inside the chicken. Cover and refrigerate for at least one hour to allow the flavours to infuse.
- Preheat your oven to 200C/180C Fan/Gas Mark 6.
- Place the chicken in a roasting tin. Rub softened butter and rapeseed oil over the top of the bird to ensure a golden and crispy skin.
- Roast the chicken for approximately 1¼–1½ hours or until fully cooked. Check doneness by piercing the thickest part of the leg (between drumstick and thigh) with a skewer – the juices should run clear with no pinkness.
- Remove from the oven and let the chicken rest for about 30 minutes before carving. Resting allows the juices to redistribute for tender meat.
For the green seasoning:
- Add parsley, chives, coriander, thyme, green chilli, Scotch bonnet chilli, rapeseed oil, salt, and black pepper to a bowl. Mix well to create a fragrant herb paste.
For the vegetables:
- Heat rapeseed oil in a large frying pan over medium heat. Add sweet potatoes and fry for about 15 minutes until they are golden and softened.
- Add asparagus spears to the pan and cook for an additional 3–4 minutes until tender but still crisp.
- Add crushed garlic and the white parts of the spring onions. Cook for another two minutes to release their flavours.
- Add frozen peas and cooked pigeon peas to the pan. Stir in two-thirds of the green seasoning mixture. Season with salt and freshly ground black pepper to taste.
Create a gravy:
- Remove the chicken from its roasting tin. Place the tin on your hob over medium heat.
- Add about 200ml/7fl oz of hot water to deglaze the pan. Scrape up any caramelised bits from the bottom of the tin – these add rich flavour to your gravy.
- Reduce the liquid by half until it thickens slightly. Stir in the remaining green seasoning for added depth of flavour.
To serve:
- Carve your rested chicken into portions. Serve with roasted vegetables on the side and drizzle with your freshly made gravy.
- Garnish with sliced green parts of spring onions for a fresh finish.
Suggested Wine Pairing
Majestic: The Ned Sauvignon Blanc Marlborough
This zesty white wine offers tropical fruit notes with hints of lime and passionfruit that complement the warm spices of Caribbean roast chicken. Its crisp acidity balances rich flavours beautifully.
Tesco: Campo Viejo Rioja Tempranillo
This medium-bodied red wine has vibrant cherry and plum notes with a touch of spice that pairs wonderfully with roasted chicken and its smoky seasoning blend.
Sainsbury’s: Taste The Difference Pinot Grigio Blush Rosé
The light berry notes and refreshing finish of this rosé make it an excellent match for both spiced chicken and sweet potato sides. Its subtle sweetness enhances every bite.
What can you serve with this?
- Coconut rice: Its creamy texture pairs perfectly with spiced chicken while balancing heat from chillies.
- Mango salsa: Sweet and tangy mango salsa adds freshness that complements Caribbean flavours beautifully.
- Bread rolls: Soft bread rolls are ideal for soaking up rich gravy from this dish.
- Crispy plantains: Fried plantains add a sweet contrast to savoury spices in this recipe.
- Cucumber salad: A light cucumber salad offers cooling relief from bold spices in this dish.
Nutri-score Health Check
This recipe achieves a Nutri-Score of B due to its nutrient-rich ingredients like lean chicken protein and fibre-packed vegetables. Low saturated fat content from rapeseed oil boosts its healthiness; however, added sugar slightly impacts its overall score. This score is automatically calculated based on ingredients as a guide only.
Recipe FAQ
- Can I use boneless chicken instead?
Yes, but adjust cooking times as boneless cuts cook faster than whole chickens.
