A MEAL YOU CAN MAKE
Oven jerk chicken
Allspice, thyme and chilli chicken with roasted sweet potato and crisp cabbage.
About 92 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Boneless chicken thighs, large pieces
- 60g Spring onion, finely chopped
- 10g Garlic, minced
- 10g Ginger, grated
- 1 tsp Ground allspice
- 1 tsp Dried thyme
- 0.25 whole Scotch bonnet chilli, seeded, finely chopped
- 1 whole Lime, juice
- 15g Soy sauce
- 10g Brown sugar
- 15ml Rapeseed oil
- 350g Sweet potato, 2 cm cubes
- 150g Cabbage, finely shredded
Allergens: Soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~498 kcal · 47g protein · 50g carbohydrate · 14g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare herbs and vegetables before raw chicken. Handle chilli with gloves or wash hands carefully; avoid touching eyes. Mix spring onion, garlic, ginger, allspice, thyme, chilli, half the lime juice, soy sauce, sugar and oil. Coat chicken in the mixture. Put chicken and sweet potato in separate areas of a large roasting dish; wash raw-chicken equipment.
Marinate in the fridge
Cover and refrigerate until the oven is ready. Keep shredded cabbage chilled separately.
Set the oven
Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.
Let the oven heat
Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.
Put the dish in the oven
Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.
Roast chicken and sweet potato
Roast in a single layer until sweet potato is soft and several thickest chicken pieces pass the probe check. Extend cooking if needed; four portions need a larger dish or batches. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check and serve
Dress cabbage with remaining lime juice and serve beside the hot chicken and sweet potato. Oven cooking does not reproduce traditional pimento-wood smoke.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 15 min · Cooking: about 30 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Jamaican-inspired · mild home-oven adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.