Pomegranate Roasted Jerk Chicken
Author: 
Recipe type: Gluten free, Grain free, Paleo, Dinner, Holiday, Chicken
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This paleo pomegranate roasted jerk chicken with baby potatoes is ideal for those who want a holiday main with a bit of a kick.
Ingredients
  • ½ cup pomegranate juice
  • 1 bunch scallions (about 7), roots trimmed and roughly chopped
  • 1-3 habaneros, deseeded and coarsely chopped*
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon Frontier Organic Vietnamese Cinnamon
  • 2½ teaspoons Frontier Jamaican Allspice
  • ½ teaspoon ground cumin
  • 1 tablespoon sea salt
  • 1 teaspoon Frontier Smoked Paprika
  • 1 teaspoon Frontier Cracked Black Pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 tablespoon avocado or olive oil
  • 1 tablespoon honey
  • One (5-pound) chicken, giblets removed
  • ½ stick (4 tablespoons) butter
  • 1½ pounds baby potatoes
For serving:
  • Pomegranate and lime wedges
  • Thyme sprigs
Instructions
  1. Bring the pomegranate juice to a boil in a small saucepan. Reduce the heat so the juice simmers and let it bubble away for 10-15 minutes, until reduced by about half.
  2. Preheat the oven to 450°F.
  3. Place the scallions, habaneros, thyme, cinnamon, allspice, cumin, salt, pepper, garlic, and ginger in the bowl of a food processor or blender. Pulse until a thick paste forms. Add the oil, honey, and reduced pomegranate juice and pulse to combine thoroughly.
  4. Put the chicken in an ovenproof skillet or roasting pan (I use a 10-inch cast iron skillet). Pat the chicken dry and place the butter inside the cavity. Rub the jerk paste all over the chicken, tuck the wings tips under, and tie the legs together.
  5. Roast for 15 minutes at 450°F, then reduce the heat to 375°F. Remove the pan from the oven. Carefully transfer the chicken to a plate (I use the handle of a wooden spoon inside the cavity to help me move it) and add the potatoes to the pan. Toss to coat them with the drippings in the pan. Place the chicken on top of the potatoes and return the pan to the oven.
  6. Roast for 15-20 minutes per pound (1 hour 15 minutes to 1 hour 40 minutes for a 5-pound chicken) or until a meat thermometer inserted into the thigh measures 165°F.
  7. Transfer the chicken to a cutting board to rest for 5-10 minutes. Pierce one of the biggest potatoes with a fork. If they're not quite tender, return them to the oven to roast further while the chicken rests. If they're already done, I turn the oven off and leave them in there to stay warm.
  8. Carve the chicken and serve with the potatoes, garnished with pomegranate, lime, and thyme if desired.
Notes
*As a rough guideline, I recommend one pepper for mild, two for medium, and three for hot, but individual peppers can vary in heat level. You can always add just one pepper, taste the paste, and add more if desired. Wear gloves when handling the peppers!
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/pomegranate-roasted-jerk-chicken/