Serves: 6
1. Make Jamaican Jerk Seasoning.
2. Heat oven to 375°. Line roasting pan with aluminum foil.
3. Place chicken, breast side up, on rack in roasting pan. Brush 1 tablespoon of the oil over chicken. Rub 2 tablespoons of the seasoning into chicken skin. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
4. Brush remaining 1 tablespoon oil over potatoes. Sprinkle with remaining seasoning mix. Place potatoes on rack around chicken.
5. Roast uncovered 1 hour to 1 hours 15 minutes or until potatoes are tender, thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Let chicken stand about 15 minutes for easiest carving.
NUTRITION FACTS: 1 Serving: Calories 325 (Calories from Fat 170) Fat 18g (Saturated 4g) Cholesterol 85mg Sodium 280mg Carbohydrate 12g (Dietary Fiber 1g) Protein 28g % DAILY VALUE: Vitamin A 4% Vitamin C 6% Calcium 2% Iron 10% DIET EXCHANGES: 1 Starch 3 Medium-Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Jamaican Chicken and Potatoes recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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