Serves 6

Ingredients:

• 6 chicken legs (drumstick + thigh)
• 3 tbsp Jamaican curry powder
• 1½ tsp ground allspice
• 1½ tsp dried thyme (or 1 tbsp fresh)
• 4 cloves garlic, minced
• 1½-inch piece ginger, grated
• 1 Scotch bonnet pepper or  ¹/₄ – ¹/₂ tsp cayenne
• Juice of 1½ limes
• 3 tbsp olive oil
• Salt and pepper to taste
• 3 medium sweet potatoes, peeled and cubed
• 2 red onions, sliced
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced

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Instructions:

1. Marinate Chicken: Combine curry powder, allspice, thyme, garlic, ginger, lime juice, oil, salt, pepper, and Scotch bonnet (or cayenne). Rub all over chicken. Marinate for at least 1 hour or overnight.
2. Preheat Oven: 180°C fan (200°C conventional / 400°F).
3. Assemble Tray: Spread sweet potatoes, onions, and peppers in a large roasting tray or two smaller ones. Season lightly. Place chicken on top.
4. Bake: Roast for 45–50 minutes, turning veg once and basting chicken halfway through.
5. Serve: Garnish with coriander or thyme. Serve with rice and peas or flatbread.