Ingredients
- 1.6kg whole chicken
- 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
- 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
Method
- 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.