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    Home » Recipes » Chicken Recipes

    Jerk Roasted Chicken with Coconut Curry & Rice

    Author: Amy Fulwood | Published: Aug 6, 2018 | Modified: Jul 19, 2023

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    This jerk roasted chicken is coated in jerk spice paste before roasting over chopped vegetables. Serve with a rich and tasty curry sauce made with the cooking juices!

    I originally posted this recipe in December 2016 but I've now updated the photos. This is such a great recipe and a yummy change on a traditional roast.

    Overhead shot of jerk roasted chicken with rice and coconut curry on a blue background

    Oh look, yet another whole roast chicken recipe!

    As I mentioned before, we always have whole chickens knocking around the freezer (ok, not knocking, just taking up way too much space in our freezer which is in desperate need of defrosting), and sometimes it's nice to do something a bit different with them than just plain old roast dinners.

    Coconut curry on a blue background
    Jerk roasted chicken with rice and coconut curry

    As you've probably realised Will and I have obsession with all things jerk and coconut milk is one of my favourite ingredients. It just makes everything so creamy and delicious!

    Overhead shot of jerk roasted chicken with rice and curry on a white plate over a blue background

    So to make this jerk roasted chicken you start off with making a lovely spicy jerk paste to rub all over the chicken which infuses the chicken skin with so much crazy flavour.

    That goes in the oven for 45 minutes to get it cooking really nicely, it will smell amazing, trust me.

    Overhead shot of jerk roasted chicken with coconut curry and rice on a blue background
    Coconut curry in a bowl on a blue background

    Once the first bit of roasting time is up the chicken goes onto a plate while you add the sweet potato, red onion and pepper to the roasting tin. Once that's done pop the chicken back into the tin on top of the veg and return to the oven for the rest of the cooking time.

    Side shot of jerk roasted chicken on a plate with rice and curry in the background on a blue background

    Once the jerk roasted chicken is cooked through you need to make that crazy tasty curry to serve it with. What's so great about this is that it's so super easy.

    All you need to do is pop all the vegetables and pan juices on the hob and pour in a tin of coconut milk. Bring to a boil and allow to simmer until it's thickened.

    Jerk roasted chicken and coconut curry on a plate on a blue background

    Make sure you serve it with my absolute favourite rice and peas recipe which you can find here. The curry will soak into the rice and it will taste insane.

    Overhead shot of jerk roasted chicken with rice and coconut curry on a blue background

    Want more? Get all my chicken recipes before you go!

    Keep scrolling to get the recipe...

    WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU'VE MADE THIS JERK ROASTED CHICKEN WITH COCONUT CURRY?

    If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

    Perfect Roast Chicken with Rosemary, Lemon and Garlic

    This deliciously succulent roast chicken is flavoured with rosemary, lemon and garlic. Rub the skin with butter and salt to get it extra crispy!

    Spiced Sweet Potato Soup with Sumac Croutons and Chorizo

    Sweet potato soup spiced with ras-el-hanout and topped with sumac croutons and crispy chorizo. Finish off with a dollop of yoghurt for a filling winter meal.

    Recipe

    Overhead shot of jerk roasted chicken with rice and coconut curry on a blue background

    Jerk Roasted Chicken with Coconut Curry

    The chicken is coated in jerk spice paste before roasting over chopped vegetables. Serve with a rich and tasty curry sauce made with the cooking juices!
    4.84 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Caribbean
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours 10 minutes minutes
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 6 servings
    Calories: 486kcal
    Author: Amy Fulwood

    Ingredients

    • 1.7 kg Whole Chicken
    • 2 Red Onions in wedges
    • 2 Red Peppers chopped into chunks
    • 4 Sweet Potatoes peeled and chopped
    • 400 g tin Black Beans drained and rinsed
    • 400 ml Coconut Milk
    • ½ bunch Coriander chopped, to serve

    Jerk Paste

    • 1 Red Onion chopped into large chunks
    • 5 cloves Garlic peeled
    • 1 Scotch Bonnet Chilli deseeded
    • 3 Green Chillies deseeded
    • ½ bunch Coriander chopped
    • 1 bunch Thyme chopped
    • 2 Limes zest and juice
    • 1 tablespoon Honey
    • 2 tablespoon Olive Oil
    • ½ teaspoon Nutmeg
    • 1 teaspoon Ground Allspice
    UK Measures - US Measures

    Instructions

    • Preheat the oven to 180° C. Make the jerk paste by placing all of the ingredients in a food processor and blending to a paste. Place the chicken into a large roasting tin and rub all over with the jerk paste. Place the juiced lime halves inside the chicken. Cook the chicken for 45 minutes.
    • Remove the chicken from the oven and gently place the chicken on a plate. Place the onion, pepper and sweet potato into the tray and stir thoroughly to coat with the jerk paste. Season and place the chicken on top of the vegetables. Drizzle with olive oil and return to the oven at 160°C for another 45 minutes. Make sure the chicken is cooked and then remove from the oven. 
    • Place the chicken on a board to rest then put the roasting tin on the hob (or pour the vegetables and cooking juices into a saucepan) and bring to a medium heat. Stir in the coconut milk, bring to the boil and then simmer until the sauce has thickened. Serve the chicken with the curry sprinkled with chopped coriander and some rice and peas.
    Nutrition Facts
    Jerk Roasted Chicken with Coconut Curry
    Amount Per Serving
    Calories 486 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 6g30%
    Cholesterol 102mg34%
    Sodium 146mg6%
    Potassium 845mg24%
    Carbohydrates 41g14%
    Fiber 9g36%
    Sugar 7g8%
    Protein 33g66%
    Vitamin A 12545IU251%
    Vitamin C 17.3mg21%
    Calcium 80mg8%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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    Comments

    1. Edyta at Innocent Delight says

      September 02, 2017 at 4:37 pm

      5 stars
      Oh gosh, this sounds fantastic! I love jerk chicken and you cooked it with sweet potatoes and added coconut milk? That's insane! I want it now 🙂

      Reply
    2. Sues says

      September 02, 2017 at 4:01 pm

      This is such a wonderful fall recipe... Especially perfect for making on a cool Sunday afternoon 🙂

      Reply
    3. Ginny says

      September 02, 2017 at 2:16 pm

      5 stars
      Oh, that jerk paste sounds wonderful. Really a nice sauce too!

      Reply
    4. Christine says

      September 02, 2017 at 2:08 pm

      5 stars
      The flavors in this dish really speak to me. I can already imagine how much I'll like it!

      Reply
    5. Julia says

      September 02, 2017 at 12:22 pm

      5 stars
      I don't remember the last time I cooked a whole chicken :)! Gotta buy one so I can try this recipe. I love the jerk paste recipe as there is no chance I can buy such thing around here.

      Reply
    4.84 from 6 votes (2 ratings without comment)

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    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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