Directions

⁠Clean & Dry Properly

1. Wash the chicken with vinegar and water.

2. Pat completely dry — this step matters.

⁠Oil First, Then Season

1. Lightly coat the chicken with oil.

2. Season all over with salt, pepper, and smoked paprika.

3. Add Jerk Me Up Scotchie and really massage it in (yes… feel it up properly, don’t be shy 😏)

4. Make sure you get under and around the breasts (or… the titties, if we’re being honest) so every part is coated.

Marinate

1. Let sit overnight for best flavor.

2. Add Sweet Pucker only 1 hour before cooking — the citrus will start to break down the chicken if left too long.

Par-cook the Sweet Potatoes

1. Boil in salted water until fork tender. Drain and set aside.

Sear for Flavor

1. Heat cast iron pan over medium-high heat.

2. Add avocado oil, then place chicken skin-side down.

3. Weigh it down to get that deep, even golden crust.

Build the Pan

1. Flip chicken.

2. Add shallots (cut side down) and sweet potatoes around the pan.

3. Place chicken over them so everything roasts in those juices.

4. Pour over any remaining marinade — it’s going into a long cook, so it’s safe and adds serious flavor.

Roast Low & Slow

1. Place in oven at 300°F for 1 hour 30 minutes.

Finish Hot

1. Increase heat to 400°F and roast until skin is deep golden, crisp, and glossy.

Serve

1. Rest slightly, then carve.

2. Spoon those soft roasted shallots and sweet potatoes over everything.