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1
Pre-heat your oven to 230C/gas 8.
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2
Youll need a big tray for this recipe.
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3
Toss the chips with the vegetable oil.
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4
Put them at the front of the tray, and the tray on the top shelf of the oven.
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5
Roast for 15 minutes.
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6
Brush the chicken breasts with a little vegetable oil.
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7
Rub each chicken breast with a pinch of salt and 1/4 tsp jerk spice, more if you like it hot.
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8
Put the chicken breasts onto the back of the tray.
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9
Roast for 10 minutes more.
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10
Baste both chicken and King Edwards with the cooking fat.
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11
Turn the King Edwards.
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12
Sprinkle them with 1tsp jerk spice.
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13
Roast for 5 minutes more until golden.
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14
While the chicken and King Edwards roast, make the spring onion gravy.
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15
Get a large (26cm-30cm) frying pan.
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16
Add the pale section of the sliced spring onions, 1 tsp jerk spice and 4 tbsp water.
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17
Sweat over a medium heat for 3-4 minutes until the spring onions soften.
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18
Add the orange juice.
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19
Boil to reduce by half.
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20
Add the HP sauce and 3 tablespoons water.
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21
Bring to the boil, it should be thick enough to lightly coat the back of a spoon, if not boil it for a little longer.
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22
Stir in the butter, season to taste, you may need a little sugar to balance the acidity.
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23
Take the pan off the heat.
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24
Once the chicken breasts are cooked, transfer them to the sauce to rest for 5 minutes.
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25
Put the potatoes back into the oven during this time if they need a little more cooking.
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26
Heat up the sauce and chicken breasts.
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27
Brush the chicken with some the sauce.
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28
Mix the dark green sliced spring onion, orange zest and chilli together.
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29
Sprinkle them over the chicken and King Edwards.
