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Allspice Roast Chicken with Tomatoes and Thyme

Allspice Roast Chicken with Tomatoes and Thyme

By OcadoLife
Published on 20 June 2025
Featuring meltingly juicy, sweet tomatoes, this Allspice Roast Chicken with Tomatoes and Thyme is a summery spin on a Sunday lunch classic, cooked up by chef, author and TV presenter Alexina Anatole. Prep the day ahead for ultimate ease (you can leave the chicken to marinate overnight), and serve with Alexina’s Crispiest Potatoes with Broad-Bean Dressing and Ricotta and her Green Beans with Coconut, Ginger and Lime – search for the recipes online. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

1 hr 30 minsTotal time
4Servings
15 minsPrep time
1 hr 15 minsCooking time

Ingredients

  • 1 large chicken (approx. 1.7kg)
  • 1 tsp ground allspice
  • 1 tbsp fine sea salt
  • 600g cherry tomatoes
  • 1 large onion, thinly sliced
  • 2 (approx.) romano peppers, cut in half lengthways and deseeded
  • 3 bay leaves
  • 1 scotch bonnet chilli, pierced
  • ½ garlic bulb
  • 4 thyme sprigs
  • 75ml olive oil, plus 1 tbsp
  • 1 tsp sweet paprika
  • 2 tbsp (approx.) white wine vinegar (check for gluten-free)
  • 1 lime, zested

Method

  • Step 1

    Pat the chicken dry. Combine the allspice and sea salt; rub it all over the bird. Marinate for 2 hrs or overnight.

  • Step 2

    Preheat the oven to 220°C/200°C fan/gas 7. In a roasting tin that will hold the chicken snugly, arrange the tomatoes, onion, peppers, bay leaves, scotch bonnet, garlic and thyme.

  • Step 3

    Mix 75ml oil with the paprika and gently stir through the tomato mixture.

  • Step 4

    Sit the chicken on top; drizzle over the remaining 1 tbsp oil. Roast for 45 mins; reduce the temp to 170°C/150°C fan/gas 3 and roast for 30 mins more, until the bird is golden and cooked through. Leave to rest in the tin for 30 mins; remove to a board to carve.

  • Step 5

    Stir the vinegar into the tomatoes to taste, then spoon onto a serving platter. Top with the chicken and sprinkle with lime zest to serve.