Golden Roast Chicken with Jamaican Market Vegetables


  • 1 pack CB Chicken Mixed parts
  • 1 tsp vegetable oil
  • 2 tsp Chicken Seasoning
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 2 small cho chos, peeled and cut into large chunks
  • 2 large carrots, peeled and cut into large chunks
  • 2 cups pumpkin, peeled and cut into large chunks
  • 2 potatoes peeled and diced into large chunks
  • 1 small onion diced
  • 5-6 Thyme sprigs
  • 2 rosemary sprigs
  • 3 cups chicken stock
  • parsely leaves


  • Add chicken to a Ziploc bag and season with chicken seasoning, paprika, onion powder and black pepper
  • Let it marinate overnight
  • Preheat oven to 375F
  • To make, add the veggies to a large casserole dish and the seasoned chicken on top.
  • Pour over chicken stock and add rosemary and thyme sprigs.
  • Make sure the rosemary and thyme are submerged in the stock so they don’t burn
  • Bake for an hour and a half uncovered , basting the chicken and vegetables with the stock at intervals. The stock will reduce to tasty chicken gravy, the vegetables will caramelize and the chicken will be golden brown.

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