This is an "easy" and quick redentation of Jamaican Chicken. In the months ahead I will place at least one Jamaican recipe within this section for everyone to enjoy and perhaps to try... smile Jamaican Jerk seasoning(recipe to follow) 3 to 3 1/2 pound broiler /fryer chicken 2 tablespoons of vegetable oil (NOT CANNOLA) 3 or 4 medium sized potatoes, cut their length into four parts First prepare the Jerk seasoning Heat your oven to 375 degrees, then line a roasting pan or a broiler pan even with aluminum foil Place the chicken, with its breast facing upward on a rack if you have one in your roasting pan, if not you can just place it inside of the roaster as is, if using a broiler pan do the same, however, if you are counting fat content you will want to sit the chcken on the broiler slate then place that back into place to sit on top of the broiler pan, this way the liquified fatty portions will drip down into the broiler pan, without loosing the taste of the chicken Brush the remaining tablespoon of oil over potaotes and sprinkle them with the rest of the seasoning mixture. Place your potatoes on the rack (or inside of the roaster) along the sides of the chicken. Please keep in mind that if you do place the chicken inside of the roaster without a rack for drainage, you will beneeding to drain the liquified drippings from the roaster periodically. Roast uncovered for 1 to about 1 1/4 hours(or until a fork stuck into the potatoes go in smoothly, showing that the potatoes are very tender). If you are using a meat thermometer, the temperature gauge should register 180 degrees, and the juices that come from the chicken should "not" be pink when you cut a slit into the center of one of the chicken thighs. You can let the chicken set uncovered for easier carving, or you can do as I do, remove the chicken from the pan, place on a serving platter, or if you have no platter a large plate, remove the potatoes from the roaster and place around the chicken in a circle, then cover the entire plate or serving platter with Saran wrap, very tightly! you will have the moistest, and the smoothest carving chicken around (smile)
This will make about 3 tablespoons of seasoning, want more? double "UP." 1 table spoon of minced onion 2 tablespoons of "dried" thyme leaves 1 teaspoon of ground allspice 1 teaspoon of ground pepper(I like to use white peper sometimes in my spice, for a diferent flavor) 1/2 teaspoon of ground cinnamon 1/4 teaspoon ground "red" pepper, also known as Cayenne 1/2 teaspoon of salt Mix all the ingredients in a storage container that has a very tight fitting top. Store this mixture in a cool, and dry place and stir it up before each use. This seasoning can also be used on pork, steak, and many vegetables as well (smile), and can be stored for up to 6 months in the proper container.
