Healthy Caribbean Jerk Chicken & Roasted Veggies


  • 1 whole chicken , halved (can have the butcher do this or can do it yourself with a sharp knife- cut lengthwise through the middle of the breast leaving a leg on each side). Can also just use chicken breasts or thighs.

  • 1 lime

  • 1 large red onion

  • 1 bunch green onions

  • ½ teaspoon cinnamon

  • 2 teaspoons dried thyme

  • 1 teaspoon allspice- optional

  • 2 teaspoons pepper

  • 2 teaspoons sea salt

  • Dash of nutmeg

  • 2 tablespoons coconut oil

  • 2 teaspoons apple cider vinegar

  • Squash/zucchini, 2 green apple, 1 onion

  • ¼ cup coconut oil or olive oil


Mix red onion, dried thyme, allspice,cinnamon, pepper, salt, nutmeg, green onion and coconut oil and vinegar in the food processor until it forms a paste (about 10 seconds)

Cut the lime in half and squeeze the juice over the chicken and rub in.

Rub the jerk seasoning paste over the chicken halves. Marinate at least a few hours or overnight if you can.

Preheat oven to 375 degrees.

Place chicken on a large roasting dish and place in oven.

Peel and chop zucchini/squash, onion and green apple into bite sized pieces and coat with coconut oil. Add additional spices if desired. I sprinkled with a dash of cinnamon, salt, pepper and thyme to mimic the jerk flavor.

Place on a large baking sheet and place in oven.

Cook both for 45 minutes to 1 hour or until chicken is cooked through. Check vegetables at 30 minutes and remove if needed.

Remove chicken, let sit 10 minutes, remove from bone and serve with vegetables.