There are a million and one reasons you will love this recipe, Chef, starting with only needing one cooking tray! This will be where the culinary magic happens, as the oven turns the chicken golden, roasts the pumpkin & onion wedges, lightly chars the bell pepper pieces, and infuses everything with Old Stone Mill Jerk Seasoning. Served with tzatziki and fresh mint.
Jerk Chicken Roast
Jerk Chicken Roast
with pumpkin chunks, black pitted olives & tzatziki
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Free-range Chicken Pieces
- Fresh Mint
- Old Stone Mill Jerk Seasoning
- Onion
- Onions
- Pitted Black Olives
- Pumpkin Chunks
- Pumpkin Seeds
- Tzatziki
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Oil (cooking, olive or coconut)
ONE TRAY
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the chicken, the jerk seasoning, a drizzle of oil, and seasoning. Spread pumpkin chunks, and the onion wedges on one side of the roasting tray, coat in oil, and seasoning. Place the chicken on the other side of the tray. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 25-30 minutes (shifting halfway.)
PREP THE PEPPERS
In a bowl, coat the pepper pieces in oil and season. When the roast has 10-15 minutes to go, scatter over the peppers, and roast until lightly charred.
OLIVES & SEEDS
When the roast has 3-5 minutes to go, scatter over the drained olives, and the pumpkin seeds.
DINNER IS READY
Dish up the roast and top with dollops of tzatziki. Garnish with the picked mint and cheers, Chef!
Free-range Chicken Pieces - 2
Old Stone Mill Jerk Seasoning - 7,5ml
Pumpkin Chunks - 200g
Onion - 1
Bell Pepper - 1
Pitted Black Olives - 30g
Pumpkin Seeds - 10g
Tzatziki - 40ml
Fresh Mint - 3g
ONE TRAY
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the chicken, the jerk seasoning, a drizzle of oil, and seasoning. Spread pumpkin chunks, and the onion wedges on one side of the roasting tray, coat in oil, and seasoning. Place the chicken on the other side of the tray. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 25-30 minutes (shifting halfway.)
PREP THE PEPPERS
In a bowl, coat the pepper pieces in oil and season. When the roast has 10-15 minutes to go, scatter over the peppers, and roast until lightly charred.
OLIVES & SEEDS
When the roast has 3-5 minutes to go, scatter over the drained olives, and the pumpkin seeds.
DINNER IS READY
Dish up the roast and top with dollops of tzatziki. Garnish with the picked mint and cheers, Chef!
Free-range Chicken Pieces - 4
Old Stone Mill Jerk Seasoning - 15ml
Pumpkin Chunks - 400g
Onion - 1
Bell Pepper - 1
Pitted Black Olives - 60g
Pumpkin Seeds - 20g
Tzatziki - 80ml
Fresh Mint - 5g
ONE TRAY
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the chicken, the jerk seasoning, a drizzle of oil, and seasoning. Spread pumpkin chunks, and the onion wedges on one side of the roasting tray, coat in oil, and seasoning. Place the chicken on another roasting tray). Roast in the hot oven until golden and cooked through, 35-40 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 30-35 minutes (shifting halfway.)
PREP THE PEPPERS
In a bowl, coat the pepper pieces in oil and season. When the roast has 10-15 minutes to go, scatter over the peppers, and roast until lightly charred.
OLIVES & SEEDS
When the roast has 3-5 minutes to go, scatter over the drained olives, and the pumpkin seeds.
DINNER IS READY
Dish up the roast and top with dollops of tzatziki. Garnish with the picked mint and cheers, Chef!
Free-range Chicken Pieces - 6
Old Stone Mill Jerk Seasoning - 22,5ml
Pumpkin Chunks - 600g
Onions - 2
Bell Peppers - 2
Pitted Black Olives - 90g
Pumpkin Seeds - 30g
Tzatziki - 125ml
Fresh Mint - 8g
ONE TRAY
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the chicken, the jerk seasoning, a drizzle of oil, and seasoning. Spread pumpkin chunks, and the onion wedges on a separate roasting tray, coat in oil, and seasoning. Place the chicken on another roasting tray). Roast in the hot oven until golden and cooked through, 35-40 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 30-35 minutes (shifting halfway.)
PREP THE PEPPERS
In a bowl, coat the pepper pieces in oil and season. When the roast has 10-15 minutes to go, scatter over the peppers, and roast until lightly charred.
OLIVES & SEEDS
When the roast has 3-5 minutes to go, scatter over the drained olives, and the pumpkin seeds.
DINNER IS READY
Dish up the roast and top with dollops of tzatziki. Garnish with the picked mint and cheers, Chef!
Free-range Chicken Pieces - 8
Old Stone Mill Jerk Seasoning - 30ml
Pumpkin Chunks - 800g
Onions - 2
Bell Peppers - 2
Pitted Black Olives - 120g
Pumpkin Seeds - 40g
Tzatziki - 160ml
Fresh Mint - 10g
Woolies Products in this dish
