1 bottle Reggae Reggae jerk sauce

1 kg Chicken thigh fillets, bone in, skin on 

750g sweet potatoes

2 red onions

2 peppers, red, yellow or orange

2 tbsp olive oil

350g fresh pineapple chunks

1 tsp flaked sea salt

Freshly ground black pepper

½ bunch coriander (15g)

1. Trim any excess skin off the chicken thighs and slash each one 3-4 times with a sharp knife, cutting through the skin and flesh.

   Put into a bowl and pour over the Reggae Reggae jerk sauce. Mix around and set aside to marinade whilst you prepare the vegetables. 

   Cut the sweet potatoes into thick wedges. Peel and cut the onions into wedges. Cut the peppers into chunks, removing the seeds. Scatter everything into a large roasting tray. Drizzle over 2 tbsp olive oil and season with salt and pepper. Toss together until the veggies are coated in oil. 

   Sit the chicken thighs on top of the veggies, spooning over any remaining marinade. Place the roasting tray in the oven and cook for 30 minutes.

   Remove the tray from the oven and give everything a move around to ensure even cooking. Scatter over the pineapple and return to the oven for a further 30 minutes until the chicken and veggies are turning golden.

   Scatter the traybake with chopped coriander and serve.