1 red onion, peeled, cut into wedges, leaving the root intact
1 red pepper, deseeded, chopped into chunks
500g sweet potatoes, peeled, cut into chunks
Salt and freshly ground pepper, as desired
2 tablespoons sunflower oil
For The Jerk Paste Marinade:
5 spring onions, cut in thirds
3 large garlic cloves, peeled
1 scotch bonnet chilli, deseeded
4cm piece ginger, peeled
10g coriander stalks and leaves reserved, to serve
Zest and juice of 1 lime (save the juiced halves for stuffing in the chicken cavity)
1 tablespoon honey
1 tablespoon olive oil
½ teaspoon grated nutmeg
1 teaspoon ground allspice
1 tablespoon soy sauce
To make the marinade for the jerk sauce, blend all the ingredients in a food processor into a paste.
Skewer the chicken and add half of the lime juice to the cavity. Add to the pan.
Distribute the marinade evenly over the chicken. For at least 6 hours and up to a day, refrigerate the chicken and baking sheet covered in foil.
Set the Rotisserie mode and the temperature to 180 degrees in the HYSapientia air fryer oven.
For 45 minutes, cook the chicken breast-side down.
Take the chicken out of the oven, take off the foil, and delicately set it in a shallow dish. Pour the cavity fluids into the dish.
Season sweet potatoes, peppers, and red onions thoroughly. Then scatter any leftover jerk paste into the tray to coat. Over the vegetables, arrange the chicken breast-side up and drizzle with oil. Cook for an additional 45 minutes with the pan uncovered on the middle rack.
The chicken is done when an instant-read thermometer registers 75°C and the vegetables are soft. Remove the chicken with care, wrap it in foil, and then give it 10 minutes to rest.
Return the vegetables to the oven and cook for an additional 10 minutes if you prefer a crispier vegetable. Coriander leaves should be added before serving hot with the chicken and vegetables.