Craving an authentic Jamaican dish? Our Free Range Oven-Baked Jerk Chicken recipe, featuring products from The Black Farmer Farmshop, brings the vibrant flavours of Jamaica straight to your kitchen. This all-time favourite combines the smoky, spicy taste of jerk marinade with succulent, free-range chicken for a mouthwatering meal. Follow our simple steps to prepare this dish, including how to spatchcock a chicken for even cooking.

Serves: 4-6
Prep Time: 20 mins (plus 3 hours marinating)
Cook Time: 50 mins
Total Time: 4 hours 10 mins

Begin by preparing the chicken for spatchcocking. To do this, place the chicken breast-side down on a cutting board. Using a pair of kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. This will allow the chicken to lay flat for even roasting.

Next, wash the chicken thoroughly with the juice from the halved limes, rubbing them over the skin and inside the cavity to cleanse and add flavour. Pat the chicken dry with paper towels.

Transfer the prepared chicken to a baking sheet, breast side up, and flatten it by pressing down firmly on the breastbone to spread it out. Pour the jerk marinade evenly over the chicken, ensuring it is well coated on all sides. Cover the chicken with foil or plastic wrap and refrigerate to marinate for at least 3 hours, or preferably overnight, to allow the flavours to fully penetrate the meat.

Preheat your oven to 200°C (400°F/gas mark 6). Remove the chicken from the refrigerator and discard the foil or plastic wrap. Place the chicken in the preheated oven and roast for 45-50 minutes, or until the chicken is cooked through and the skin is golden and slightly charred. The juices should run clear when the thickest part of the chicken is pierced with a knife.

Once roasted, remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and tender result. Carve the chicken into portions and serve hot. Enjoy your Oven-Baked Jerk Chicken with a side of rice and peas, grilled vegetables, or a fresh green salad.

For an authentic Jamaican experience, serve this Oven-Baked Jerk Chicken with traditional rice and peas, a side of fried plantains, or grilled vegetables. A refreshing mango salsa or coleslaw can also complement the spicy flavours. Pair with a cold Red Stripe beer or a glass of white wine for the perfect meal.

Looking for more Jamaican chicken recipes or want to learn how to cook jerk chicken at home? Visit our recipe section on The Black Farmer website for more inspiration. Discover a variety of delicious dishes featuring our premium meats, with easy-to-follow instructions and bold flavours.

By featuring this Free Range Oven-Baked Jerk Chicken recipe, you're choosing a dish that celebrates the vibrant flavours of the Caribbean with the quality of The Black Farmer products. Enjoy a taste of Jamaica in the comfort of your home today!

1. Position the Chicken: Place the chicken breast-side down so the back is facing up.

2. Cut Alongside the Backbone: Using kitchen shears, cut alongside the backbone and through the ribs on one side, then repeat on the other side. Use the stronger part of the scissors near where the blades are screwed together for maximum force.

3. Remove the Backbone: Once both sides are cut, remove the backbone and set it aside (it can be used to make chicken stock).

4. Flatten the Chicken: Turn the chicken over, breast side up. Use the palm of your hand to press firmly down on the breastbone until you hear a slight crunch, flattening the chicken so the breasts and thighs are at the same level. This will ensure even cooking.