Sheet pan jerk chicken with potatoes - Limey yogurt sauce

I am loving the punch that this jerk sauce has in this recipe. I wanted to create a version that didn’t require the traditionally used scotch bonnet variety. I use jalapenos and cubano pepper for that great taste and not just heat. I love the fact that it roasts on the same pan and that it’s mostly passive work. Don’t skip the limey yogurt sauce, it balances the dish beautifully!!

Portions : 4-6

Preparation : 15 minutes + repos minimum 6h

Cooking : 45 minutes to an hour

Ingredients : 

• 1 whole chicken (2kg), cut into 8 pieces
• 3 jalapenos, seeds removed
• 2 cubanel peppers
• 6 cloves garlic
• 7 stalks of scallion
• 1/4 cup white vinegar
• 1/2 cup low sodium tamari
• 1 inch piece of ginger
• 1 tsp of freshly grated nutmeg (optional)
• ¼ cup avocado or sunflower oil
• 7 sprigs of fresh thyme
• 1 tsp kosher salt
• 1 poulet entier, coupé en 8 morceaux
• 500 g fingerling or small new potatoes
• 1 tbsp olive oil
• Salt and pepper
• Freshly chopped cilantro, for serving

Sauce : 

• 1 cup greek yogurt (0 or 2%)
• 2 tbsp mayonnaise
• Zest and juice of 1 lime
• 1 small garlic clove, grated
• ½ tsp kosher salt
• Black pepper, to taste

Steps : 

1. Cut your chicken in 8 pieces or ask your butcher to do so. We want 2 thighs, 2 drumsticks and 4 pieces of breasts (2 with the wings). Place in a bowl or ceramic dish. Set aside.
2. Assemble the jerk sauce by adding all ingredients (except the potatoes) in a blender. Blend until smooth and combined. Pour ½ of the marinade all over the chicken, mix well and cover with alu foil or plastic wrap. Place in the fridge overnight or for a minimum of 1h. 
3. When ready to roast, preheat your oven to 400F.
4. If your potatoes are on the larger side, cut them in half. Add to a parchment paper lined baking sheet and add in ¼ cup of the marinade along with some olive oil and some salt and pepper to taste. Mix well. Add the chicken pieces along with some of the marinade. Cover with foil and bake for about 20 minutes. Remove the foil, toss the chicken and potatoes around and bake for the remaining 30 minutes - check the temperature of the chicken with a thermometer, it should read 165F in the breast pieces. If the potatoes are still not soft enough, remove the chicken and roast for another 10 minutes.
5. Serve with more marinade on top of the chicken, the potatoes and a big spoonful of the yogurt sauce. SO good.