Caribbean Style Jerk Chicken Thighs

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Step 1

Preheat youroven to 220°C/200°C fan/gas mark 7. Chopthepotatoes into 2cmwidewedges (no need to peel). Pop thewedges onto a large bakingtray. Drizzle with oil, seasonwith saltandpepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When theoven is hot, roast onthetopshelf until golden, 25-35 mins.

Step 2

While thewedges cook, pop thechicken thighsin a large bowlalong with the Caribbean style jerk and the olive oil for the marinade. Season with salt and pepper and mix well to coat.

Step 3

Lay thechicken thighsflat onto a lined baking tray. Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When thechicken has 5 minsremaining, drizzle over the mango chutney and return to the oven for the remaining cook time.

Step 4

Meanwhile, zest andcut thelime into wedges. In a small bowl, combinethelime zest, honey and olive oil for the dressing. Season with salt and pepper, then mix well. When the wedges have 5 mins remaining, spoon over the honey lime dressing and toss to combine. Return the wedges to the oven for the remaining cook time.

Step 5

While everything cooks, in a medium bowl, combine the mayo, a squeeze of lime juice from a lime wedge and the sugar. Add the sliced carrot and cabbage mix to the bowl of zesty mayo and stir to combine. Season with salt and pepper. Taste and add more salt, pepper or lime juice if needed. Just before everything's ready, mix the rocket into the slaw.

Step 6

Share the Caribbean style jerk chicken thighs between your plates. Spoon over any remaining glaze from the tray. Serve the honey lime wedges, tangy slaw and any remaining lime wedges alongside.