Caribbean Spiced Chicken
with Roast Veggie Toss & Lemon Aioli
- Eggs
The Caribbean cuisine gives us some good lessons on how to liven up chicken - just add jerk seasoning! We're using this great advice plus adding roast veggies and lemon aioli to complement the main event.
Ingredients
1
butternut pumpkin
1
capsicum
½
red onion
½
lemon
1 packet
chicken thigh
1 sachet
mild Caribbean jerk seasoning
1 packet
garlic aioli
(Contains: Eggs)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 2cm chunks. Thinly slice the capsicum into strips. Cut the red onion (see ingredients) into 2cm wedges. Place the pumpkin, capsicum and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer! TIP: If your tray is getting crowded, divide the veggies between two trays.
While the veggies are roasting, roughly chop the tomato. Zest the lemon to get a good pinch, then slice into wedges.
In a medium bowl, combine the chicken thigh and mild Caribbean jerk seasoning.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.
TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!
While the chicken is cooking, combine the garlic aioli, lemon zest and a small squeeze of lemon juice in a small bowl. In a large bowl, combine the roasted veggies, tomato and the baby spinach leaves. Season to taste.
Slice the chicken. Divide the veggies between plates and top with chicken. Drizzle over any resting juices. Serve with the lemon aioli on the side and any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Caribbean spices on the chicken, finding them flavourful without being too hot for kids.
- Ease of prep: Quick and easy to prepare, though some found peeling and chopping pumpkin time-consuming.
- Suggestions: Several suggested using chicken breast instead of thighs for leaner meat with less fat to trim.
- Portions: Some found it light for dinner; adding rice, pasta, or quinoa could make it more substantial.
- Leftovers: A few mentioned freezing or storing the chicken, noting it's best cooked fresh for optimal quality.
