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Jerk BBQ Chicken and Roast Potatoes


 




 

It was a Sunday evening and I wanted to do a Jamaican like roast dinner. I used Levi Roots Reggae Reggae Jerk BBQ sauce, which tastes absolutely amazing on the chicken. In addition, I created a jerk seasoning gravy as well since I am a gravy person. If you love making gravy from scratch cornflour is a must. With the potatoes I used my Badin seasoning and herbs, which added a new dimension to the flavour The only problem was that I didn‘t have any veg that day. Maybe next time.

 
Prep: 20 mins
Serves: 4 people
Cooking time: 1 hour 25 mins
Ingredients

-4 Chicken legs and thighs

-Levi’s Roots Jerk BBQ seasoning.

-Maris Piper Potatoes

-Badin Seasoning

-1 Tsp Garlic Paste

-1 Tsp Chives

-1 Tsp Coriander

-1 Tsp Thyme

-1 Tsp Parsley -Chopped Garlic and Onion

-1 Knorr Chicken Gravy Stock

-1 Tsp gravy granules

-1 Tsp cornflour

-Salt and Pepper to taste

-25ml of Water

 
Instructions
  1. Wash and season the chicken with Levi Roots BBQ Jerk sauce and garlic paste (remove the skin beforehand if you want to).

  2. Peel and wash the potatoes.

  3. Boil the potatoes for 10 mins (water has to be bubbling).

  4. Fry the chicken in oil on a medium heat until brown.

  5. Drain the potatoes.

  6. Place the potatoes in a baking tray with oil.

  7. Add the following herbs: Badin Seasoning, 1 Tsp Chives, 1 Tsp Coriander, 1 Tsp Thyme and 1 Tsp Parsley.

  8. Place in the preheated oven at 200 degree Celsius.

  9. Season chicken with chopped onion and garlic, thyme, tarragon and parsley and place in oven.

  10. Check food after 40 minutes

  11. Add some of the Levi Roots jerk seasoning, 25ml of water, herbs gravy stock, 1 Tsp gravy granules and 1 Tsp cornflour.

  12. Whisk until lumps disappear and the gravy gets thicker.

  13. Pour gravy into a jug through a sieve to get rid of any excess lumps

  14. Serve the food onto a plate.

 






 

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