Mini Roast
I woke up with the urge to have a roast dinner, but I decided to include a West Indian twist. I used sweet potatoes rather than the traditional British spuds and included lemon reggae chicken with a side dish of red cabbage and peas. I cheated with the gravy, but nonetheless it was delicious and gave me a lovely feeling of satisfaction. Gran Gran would be proud :)
Saffy's Top Tip
Elevate your chicken before it goes in the oven. I creased tin foil into a rope shape to place underneath the chicken. This way the juices run from the chicken easily to the sides of the pan and it doesn't end up sitting in it's own fat.
This recipe was inspired by the 'Asda Fit For Life' recipe range and 'Levi Roots' Reggae Reggae Cookbook' (Harper Collins Publishers, 2008)
Ingredients:
A whole chicken (washed and prepared), 1 large sweet potato, garden peas (as much as you like for a side), 1/4 red cabbage, 1 lemon, 1 onion, all purpose seasoning, 2tbsps dill, 1tbsp all purpose seasoning, salt, Reggae Reggae sauce.
1. Chop up the onion into 4 segments and push inside the cavity of the chicken.
2. Do the same with the lemon.
3. Place the chicken ontop of the foil or rack to elevate it. Preheat the oven to 200 degrees C/ Gas 6.
4. Rub your seasonings into the chicken, but not the Reggae Reggae sauce.
5. Drizzle a little oil over the chicken, this should be the only moisture.
6. Roast the chicken for an hour.
7. Spread the reggae sauce over it, then cook for a further 20 minutes. 
Method for Sweet Potato and Veg:
1. Peel the potatoes then slice into quarters.
2. Put the segments in a large pan and cover them with water.
3. Add a little salt, cover the pan and then leave the roast potatoes to boil.
4. Drain the potatoes in a colander.
5. Shake the potatoes around the colander to roughen up the edges.
6. Put a little oil in the roasting tin.
7. Chop up the potatoes into the sizes you want then splace in the pan.
8. Sprinkle the potatoes with a little salt.
9. Roast for 30 minutes then turn and cook for 20 minutes.
10. Place the cabbage in a pan half full of water, cook on a medium heat for roughly 8 minutes, then add the peas until they are both cooked.
11. Drain these vegetables and serve with the rest of the food.
1. Peel the potatoes then slice into quarters.
2. Put the segments in a large pan and cover them with water.
3. Add a little salt, cover the pan and then leave the roast potatoes to boil.
4. Drain the potatoes in a colander.
5. Shake the potatoes around the colander to roughen up the edges.
6. Put a little oil in the roasting tin.
7. Chop up the potatoes into the sizes you want then splace in the pan.
8. Sprinkle the potatoes with a little salt.
9. Roast for 30 minutes then turn and cook for 20 minutes.
10. Place the cabbage in a pan half full of water, cook on a medium heat for roughly 8 minutes, then add the peas until they are both cooked.
11. Drain these vegetables and serve with the rest of the food.
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