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Roasted jerk chicken on a plate.

Roasted Jerk Chicken

Tressa Jamil
With easy-to-follow instructions, oven roasted jerk chicken is crispy on the outside and juicy on the inside, and it cooks in under an hour.
5 from 8 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Jamaican
Servings 6 Servings
Calories 240 kcal
Ingredients
  
  • 2-4 tablespoons jerk seasoning
  • 2 tablespoons olive oil
  • 2-4 pounds chicken, bone-in, skin-on
Instructions
 
  • Preheat the oven to 450°F (232°C). Then, combine the ingredients for jerk seasoning in a mixing bowl with olive oil.
  • Dry the chicken thoroughly with a cloth to remove excess moisture, and coat the chicken with the jerk seasoning mixture.
  • Lower the heat to 400°F (204°C), then set a wire rack into a rimmed baking sheet. Line the chicken onto the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 165°F (73°C). Let the chicken rest for 10 minutes before serving.
Notes
Expert Tips:
  • Achieve crispy, golden-brown skin on your drumsticks by drying them thoroughly with a cloth to remove excess moisture before seasoning and roasting them. 
  • Start by preheating the oven to 450°F (232°C), the same way you preheat a grill. Then, lower the temperature and roast the chicken at 400°F (204°C) for even cooking.
  • Insert your food thermometer into the thickest part of the chicken drumstick. The safe cooking temperature for chicken is 165°F (73°C).
  • Don’t skip resting the chicken! After cooking, let the chicken set for 10 minutes; this allows the juices to redistribute, resulting in juicy jerk chicken.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Chicken Pieces | Calories: 240 kcal | Carbohydrates: 2 g | Protein: 44 g | Fat: 9 g | Saturated Fat: 2 g | Monounsaturated Fat: 5 g | Cholesterol: 100 mg | Sodium: 580 mg | Sugar: 2 g | Vitamin C: 4 mg | Calcium: 4 mg | Iron: 8 mg
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