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Jerk-Roasted Chicken
Typical Jamaican jerk seasoning packs a big punch of heat from Scotch bonnet chilies. Here, we call for just one chili; it roasts along with the chicken and garlic and becomes part of the sauce. If you like, you can use a milder chili, such as serrano or jalapeño. Use chicken breasts, legs, thighs or a combination.
4
Servings
Tip
Don't use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.
50 minutes
Ingredients
-
1
tablespoon packed brown sugar
-
2
teaspoons ground allspice
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the sugar, allspice, thyme, oregano, cinnamon, 1 tablespoon salt and 2 teaspoons pepper.
Reviews
November 9, 2025
So good!
This is definitely on our monthly rotation and is as close to the jerk chicken we had in Jamaica as we can find. We usually use a habanero and it has plenty of kick. Love the pan sauce. We serve it with rice. I can't recommend it enough!
April 16, 2024
Good pan sauce
Really flavourful pan sauce. I used two Fresno Chile's as didn't have the hotter options on hand. It turned out to be quite hot, but still tasty.
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This was delicious (especially the sauce), and very easy to make. Mashing the garlic and pepper on the baking sheet and deglazing the drippings was a great, simple way to produce a flavorful sauce.