Jerked Spatchcocked Chicken with Roasted Vegetables

I like the combo of jerk flavours. They are spicy but have a herby warmth too. Spatchcocking the chicken means is cooks at a similar speed to the vegetables and allows you to spread the bird over them so they flavour everything beautifully. A link to a youtube video showing how to spatchcock the chicken is here. You just need a good pair of scissors to cut the backbone out and the palm of your hand to flatten it out. You can change the combination of vegetables to include courgettes, more peppers, beans and potatoes. I added tomatoes because it creates a nice stickiness but try not to add too many as it can instead become sloppy. When cooked I also use some feta and rocket gently mixed into the vegetables to add a fresh tang. You could serve it with pitta or flat bread, couscous or some rice if you like.



  • Chicken – spatchcocked
  • For the marinade:
    • 2 tsps ground allspice
    • 2 tsps ground black pepper
    • 1 tsp dried chilli flakes
    • ½ tbls  muscovado sugar
    • 2 tbls runny honey
    • a few sprigs fresh flat-leaf parsley
    • 2 tsps dried thyme
    • 1 red chilli
    • 1 clove garlic
    • 2 cm piece fresh ginger , peeled
    • 1 small onion, roughly chopped
    • Salt
  • Vegetables (see comments at the top)
    • Aubergine, diced
    • 2 medium sweet potatoes, cleaned and cut into 2cm pieces
    • 6 tomatoes
    • 3 medium potatoes, cleaned and cut into 2cm pieces
    • 2 red onions, peeled and each cut into 8 wedges
    • 1 yellow pepper, deseeded and diced into 3cm pieces
    • 3 sticks of celery, cut into 2cm pieces
  • 1 tbls olive oil
  • Salt & pepper
  • 50g feta
  • 50g rocket

What to do:

  1. Put all of the marinade ingredients to a food processor and blend to a nice paste. You may need to add a splash of water to loosen it up.
  2. Rub over the chicken, making sure it is fully coated and leave to marinade if you can for an hour or two. I do this in a big plastic bag for ease.
  3. Put all of the vegetables in a roasting tray and mix will the oil and add some salt and pepper.
  4. Sit the chicken on the vegetables (breast side up) and roast in a preheated oven at  200 degrees celsius for 45 minutes or until the chicken is cooked and the vegetables soft and coloured.
  5. Remove the chicken, cover it and let it rest for 10 minutes leaving the vegetables to brown on any edges that are needed.
  6. Cut the chicken into pieces and stir the rocket and crumbled feta through the vegetables and serve.

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