Caribbean-spiced roast chicken recipe
 Bring the warm flavours of the Caribbean to Sunday lunch! 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme 2 tsp ground allspice ½ tsp ground cinnamon 1 tsp smoked paprika 1 tbsp cayenne pepper ½ tsp ground cloves 1 tsp ground nutmeg 1 tsp fresh ginger, grated 2 tbsp soft light brown sugar 1 tsp salt 1 tsp freshly ground black pepper 1 free-range chicken 30g/1oz butter, softened2 tbsp rapeseed oil 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme 2 tsp ground allspice ½ tsp ground cinnamon 1 tsp smoked paprika 1 tbsp cayenne pepper ½ tsp ground cloves 1 tsp ground nutmeg 1 tsp fresh ginger, grated 2 tbsp soft light brown sugar 1 tsp salt 1 tsp freshly ground black pepper 1 free-range chicken 30g/1oz butter, softened 2 tbsp rapeseed oil 1 tbsp chopped fresh flatleaf parsley 1 tbsp snipped fresh chives 1 tbsp chopped fresh coriander 1 tsp chopped fresh thyme 1 green chilli, choppedsmall pinch Scotch bonnet chilli 1 tbsp rapeseed oilsalt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley 1 tbsp snipped fresh chives 1 tbsp chopped fresh coriander 1 tsp chopped fresh thyme 1 green chilli, chopped small pinch Scotch bonnet chilli 1 tbsp rapeseed oil salt and freshly ground black pepper 2 tbsp rapeseed oil2 sweet potatoes, peeled and roughly chopped6 asparagus spears, trimmed3 garlic cloves, crushed3 spring onions, white and green parts separated, finely sliced150g/5½oz frozen peas100g/3½oz cooked pigeon peas 2 tbsp rapeseed oil 2 sweet potatoes, peeled and roughly chopped 6 asparagus spears, trimmed 3 garlic cloves, crushed 3 spring onions, white and green parts separated, finely sliced 150g/5½oz frozen peas 100g/3½oz cooked pigeon peas Method To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper.Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish.Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions. To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper. Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish. Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish. Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions. Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions.