Allspice Roast Chicken with Tomatoes and Thyme

Ingredients

• 1 large chicken (approx. 1.7kg)

• 1 tsp ground allspice

• 1 tbsp fine sea salt

• 600g cherry tomatoes

• 1 large onion, thinly sliced

• 2 (approx.) romano peppers, cut in half lengthways and deseeded

• 3 bay leaves

• 1 scotch bonnet chilli, pierced

• ½ garlic bulb

• 4 thyme sprigs

• 75ml olive oil, plus 1 tbsp

• 1 tsp sweet paprika

• 2 tbsp (approx.) white wine vinegar (check for gluten-free)

• 1 lime, zested

4 servings

Calories~1,038 kcal

Protein~68 g

Carbs~16 g

Fat~79 g

Fiber~4 g

Sugar~10 g

Total recipe

Calories~4,150 kcal

Protein~270 g

Carbs~65 g

Fat~315 g

Fiber~15 g

Sugar~38 g

Method

• Step 1

  Pat the chicken dry. Combine the allspice and sea salt; rub it all over the bird. Marinate for 2 hrs or overnight.

• Step 2

  Preheat the oven to 220°C/200°C fan/gas 7. In a roasting tin that will hold the chicken snugly, arrange the tomatoes, onion, peppers, bay leaves, scotch bonnet, garlic and thyme.

• Step 3

  Mix 75ml oil with the paprika and gently stir through the tomato mixture.

• Step 4

  Sit the chicken on top; drizzle over the remaining 1 tbsp oil. Roast for 45 mins; reduce the temp to 170°C/150°C fan/gas 3 and roast for 30 mins more, until the bird is golden and cooked through. Leave to rest in the tin for 30 mins; remove to a board to carve.

• Step 5

  Stir the vinegar into the tomatoes to taste, then spoon onto a serving platter. Top with the chicken and sprinkle with lime zest to serve.