SUNSHINE ROAST

SUNSHINE ROAST A classic roast dinner infused with Caribbean spice

2 hr 30 mins Serves: 6–8

Ingredients Chicken:

• 1 whole chicken (2kg)

• 4 tbsp Nimi Nosh Epic Jerk Quick Marinade Sauce

• 2 tbsp butter (softened)

• 2 tbsp olive oil

• 1 tsp all-purpose seasoning

• Salt & black pepper
  

  Stuffing & Roast Vegetables:
  

• 3 potatoes, chunked

• 1 onion, quartered

• 4 spring onions, chopped

• 4–5 sprigs fresh thyme

• 2 tbsp butter

• 1 tsp all-purpose seasoning

• Salt & pepper
  

  Gravy:
  

• Pan drippings

• 2 cups water or stock

• 2 tbsp Nimi Nosh Epic Jerk Sauce

• 2 tbsp flour or corn starch
  

  Method
  

• Prep Chicken: Pat dry. Season cavity with salt, pepper & all-purpose seasoning.

• Make Jerk Butter: Mix 2 tbsp butter with 2 tbsp jerk sauce. Rub half under skin, half over outside.

• Stuff & Arrange: Mix potatoes, onion, spring onions, thyme, butter, seasoning, salt & pepper. Loosely

  fill cavity and place extra around chicken.

• Season & Roast: Brush chicken with olive oil + remaining 2 tbsp jerk sauce. Bake at 200°C / 400°F for 1

  hr 30–45 min until internal temp reaches 75°C / 165°F. Baste every 30 min.

• Rest: Let chicken rest 15 min before carving.

• Make Gravy: Place roasting pan on stove. Add water/stock, scrape bits, stir in jerk sauce. Mix flour

  with water, whisk in, simmer until thick.
  

Variation: Turkey (Jerk Turk) Swap the chicken for a 4–5 kg whole turkey. Follow the same method as Sunshine Roast: rub with jerk butter under and over the skin, stuff with vegetables and herbs, roast at 180°C / 350°F for 21⁄2–3 hrs until internal temp reaches 75°C / 165°F, baste occasionally, rest 20 mins before carving, and make gravy with pan drippings and extra jerk sauce. Serve with classic roast sides or coconut rice for a Caribbean twist.