Caribbean Roast Chook w Hot Pineapple Salsa

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This weekend, take your roast chicken dinner to new heights, using my Jamaican inspired : Savoury Spice Mash Up.

Grab some new flavours to store away in your pantry and use when you’re ready to head to the Caribbean but stay in your kitchen – hahahaha!

Prep Time: 20 minutes

Cook time: See details on chook

Serves: 4 - 6

Ingredients

drizzle of olive oil or Hax Garlic, Chilli & Herb Oil
8 pineapple rings
2 cloves garlic, roughly chopped
1 red onion, sliced into rings
Bunch of herbs for chicken : thyme OR tarragon OR coriander
1 lemon (zest only)
Pinch chilli flakes or half a fresh chilli, finely chopped
1 chicken (size of your choice)
drizzle of olive oil
2 tbsp Savoury Spice Mash Up Hax : Jamaican 

Instructions

Preheat your oven to 180.

Drizzle an oven proof dish or roasting pan with oil (my garlic, herb and chilli is fabulous).

Line with 7 – 8 pineapple rings.  Dot over some roughly chopped garlic.
Caribbean Chicken w Hot Pineapple Salsa - Jax Hamilton

Sprinkle with sliced onion rings, coriander (thyme or tarragon), zest of one lemon and if you fancy, some sliced fresh chilli or flakes if you have them.

Caribbean Chicken w Hot Pineapple Salsa - Jax Hamilton
Pop your chicken on top, drizzle with oil, sprinkle with my Jamaican Savoury Spice Mash Up, give it a rub, season with salt and pepper then pop in the oven to roast.

Caribbean Chicken w Hot Pineapple Salsa - Jax Hamilton

SERVE : with roasted veges or fluffy white rice.  Roasted swede is gorgeous with this recipe and pairs amazingly with the sweetness of the roasted pineapple.

Caribbean Chicken w Hot Pineapple Salsa - Jax Hamilton

JAX SAYS : The savoury spice mix is fabulous on chicken, but equally lovely mixed in with mince for hamburger patties or over pork belly for slow braised pulled pork sliders.