Jamaican Roast Chicken with Sun-Dried Tomatoes
A flavorful and aromatic dish that combines the spices of Jamaica with the savory taste of roast chicken and sun-dried tomatoes.
Ingredients
- ●1 1/2 lbs chicken breast
- ●1/2 cup sun-dried tomatoes
- ●2 tbsp jamaican jerk seasoning
- ●1 cup roast vegetables (carrots, potatoes, bell peppers)
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1 tsp black pepper
- ●2 tbsp lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Rinse the chicken and pat it dry with paper towels.
- 3
In a small bowl, mix together the jerk seasoning, salt, and black pepper.
- 4
Rub the spice mixture all over the chicken, making sure to coat it evenly.
- 5
Heat the olive oil in a large oven-safe skillet over medium-high heat.
- 6
Sear the chicken for 2-3 minutes on each side, or until browned.
- 7
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- 8
While the chicken is cooking, toss the roast vegetables with olive oil, salt, and black pepper on a baking sheet.
- 9
Roast the vegetables in the oven for 15-20 minutes, or until tender.
- 10
When the chicken is done, let it rest for 5 minutes before slicing.
- 11
Serve the chicken with the roast vegetables and sun-dried tomatoes.
- 12
Drizzle with lemon juice and serve hot.