Whole Roasted Jerk Chicken with Sweet Potato Fries

by: Chef Ed Richardson

Compatible Wolf Appliances:

Introduction

Roasted jerk chicken is a great play on a sweet and spicy flavor profile. With the sweet potato fries, it is a little taste of the Caribbean. To make this dish a little spicier, add in Scotch bonnet, a chili pepper ubiquitous to the Caribbean.

Yeilds
4
Servings
Prep Time
20
minutes
Cook Time
45-60
minutes

Modes

Convection Roast

Ingredients

  • 2 whole chickens
  • 1 medium onion, coarsely chopped
  • 3 medium scallions, chopped
  • 2 jalapenos
  • 4 garlic cloves, chopped
  • 1 tablespoon five-spice powder
  • 1 tablespoon allspice berries, coarsely ground
  • 1 tablespoon black pepper, coarsely ground
  • 1 teaspoon dried thyme, crumbled
  • 1 teaspoon nutmeg, freshly grated
  • 1 teaspoon Kosher salt
  • 1/2 cup soy sauce
  • 1 tablespoon vegetable oil
  • 2 pounds sweet potatoes, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

Preheat the Wolf Convection Oven to Convection Roast Mode at 375°F.

In a food processor, combine the onion, scallions, jalapenos, garlic, soy sauce, five-spice powder, allspice, thyme, nutmeg, pepper, and salt. Process to a coarse paste. With the machine on, add oil in a steady stream until the desired consistency is reached. Pour the marinade into a large, shallow dish. Add the chicken and turn to coat. Cover and refrigerate for 4-6 hours or overnight. If short on time, simply pour the marinade over the chicken and prepare for cooking.

Place the chicken on a roasting pan with a rack and sprinkle with salt and pepper. Place the temperature probe in the chicken by the neck collar, running down the breastbone without touching the bone. Place on rack position 4 with the temperature probe set to 150°F.

While the chicken is cooking, peel and cut the sweet potatoes into sticks about 1/4 to 1/2 inch wide and 3 inches long. Toss them with the oil.

Mix the spices, salt, and pepper in a small bowl. Toss the spices with the sweet potatoes. Spread the sweet potatoes out on a parchment lined baking sheet.

When the chicken is around 125°F, add the sweet potatoes to the Wolf Convection Oven on rack position 1. Cook the sweet potatoes for about 15 minutes. Flip and cook for an additional 10 minutes.

When the chicken reaches 155°F, pull the chicken from the Wolf Convection Oven and let rest for 10 minutes before cutting. This gives enough time for the sweet potatoes and the bird to finish cooking.

Cut the chicken into quarters. Serve with fries and the condiments of choice.