START TO FINISH: 50 minutes
SERVINGS: 4
Typical Jamaican jerk seasoning packs a big punch of heat from Scotch bonnet chilies. Here, we call for just one chili; it roasts along with the chicken and garlic and becomes part of the sauce. If you like, you can use a milder chili, such as serrano or jalapeño. Use chicken breasts, legs, thighs or a combination.
Don’t use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly
1 tablespoon packed brown sugar
2 teaspoons ground allspice
2 teaspoons dried thyme
2 teaspoons dried oregano
½ teaspoon cinnamon
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken parts, trimmed and patted dry
10 medium garlic cloves, peeled
1 Scotch bonnet or habanero chili, stemmed
¼ cup lime juice, plus 1 tablespoon finely grated lime zest
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced
Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the sugar, allspice, thyme, oregano, cinnamon, 1 tablespoon salt and 2 teaspoons pepper.
Place the chicken parts on a rimmed baking sheet and evenly season both sides with the spice mixture. Place the garlic cloves and chili in a single layer down the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.
Roast the chicken until the thickest part of the breast (if using) reaches 160°F and the thickest part of the largest thigh/leg (if using) reaches 175°F, 30 to 40 minutes. A skewer inserted into the thickest part of the chicken should meet no resistance. Transfer the chicken to a platter; leave the garlic on the baking sheet.
Using a fork, mash the garlic and chili to a paste on the baking sheet. Carefully pour ⅓ cup water onto the baking sheet and use a wooden spoon to scrape up any browned bits. Pour the mixture into a small bowl and whisk in the lime zest and juice, oil and scallions. Taste and season with salt and pepper. Serve the sauce with the chicken.