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Jerk chicken traybake

Serves:

2

Cook Time:

55

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Notes

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Ingredients

  • 4 whole chicken thighs

  • 60g jerk paste

  • 1 lime, 1/2 zested and juiced, 1/2 cut into wedges

  • 1/2 pineapple, peeled and cut into chunks

  • 1 sweet potato, diced

  • 1 red pepper, sliced

  • 150g white rice

  • 200g tin black beans

  • Few sprigs thyme, leaves picked


Method

  1. Preheat the oven to 160°C fan/180°C/gas mark 4.

  2. Place the chicken thighs in a roasting tin. Combine the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple, sweet potato and pepper around the chicken. Season, cover with foil and roast for 30 minutes.

  3. Increase the oven temperature to 200°C fan/220°C/gas mark 7. Remove the foil from the roasting tray and baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins.

  4. Meanwhile, cook the rice according to packet instructions, drain, and stir through the black beans, thyme leaves and season. Cook for a few minutes to warm everything through.

  5. Serve the chicken, veg and pineapple with the black bean rice on the side.

Nutrition

kcal

868

fat

20.5

sat fat

5.6

carbs

125

sugars

31.6

fibre

11.9

protein

44.4

salt

1

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