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Allspice Roast Chicken with Tomatoes and Thyme

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

5 steps

  1. Step 1

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

  2. 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.

  3. Step 3

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

  4. 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.

  5. 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.