Marinate 2-3 lb whole chicken (cut up) in 2 Tbsp ¾ tsp dry jerk seasoning (because we had a 3 1/2 lb chicken, we increased to 2 Tbsp and 2 tsp) and ¼ cup neutral vegetable oil for at least 4 hours. Pour the chicken (skin side up) and remaining marinade in a 9×13 baking dish, cover with foil (for moisture), and bake at 350. After 50 mins, remove foil and continue to bake, uncovered, for additional 30 mins. Place baking dish under broiler (low setting, 4 inches from flame) to lightly brown the skin. We loosely followed this recipe (but used our own dry jerk seasoning recipe below): http://allrecipes.com/recipe/166292/perfect-baked-jerk-chicken/ We increased the oven temp to 375 in order to concurrently oven-roast the sweet potatoes (see Note below).
Dry Jerk Seasoning: Combine 1 Tbsp each onion flakes and onion powder; 2 tsp each dried thyme, salt, sugar, and dried chives; 1 ½ tsp cayenne pepper; 1 tsp each allspice and black pepper; and ¼ tsp nutmeg and cinnamon. Store in a tightly closed glass jar. Seasoning recipe from Helen Willinsky’s Jerk from Jamaica cookbook.
Note: We served this dish with oven-roasted Korean sweet potatoes, which are similar to their Jamaican counterpart, recipe here: https://piglettedc.wordpress.com/2015/03/25/oven-roasted-korean-sweet-potato-gogoma-wash/ We lowered the temp from 400 to 375 and increased the cooking time to 1 hour 20 mins (80 mins).
Cooking Adventures 