Heat your oven to 220°C/Fan 200°C/Gas 8. Arrange the boned chicken legs, skin-side up, in a roasting tin and rub all over with 1 tbsp oil and a generous pinch of salt and pepper. Slide into the oven and roast for 15 mins.
While the chicken roasts, make the jerk marinade. Tip 1 tbsp jerk seasoning into a small food processor. Peel and grate or crush the garlic. Separate the coriander leaves and stalks (set the leaves to one side) and roughly chop the stalks. Halve the chilli, scraping out the seeds and white pith for less heat, and finely chop. Peel and halve 2 of the shallots. Grate the lime zest. Add the garlic, coriander, chilli, shallots and lime zest to the processor along with 2 tbsp tamari, 1 tbsp Demerara sugar and the juice from half of the lime. Blend well till a paste is formed. No food processor? No problem – see our tip at the end.
Rinse the rice and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking.
When the chicken has roasted for 15 mins, take the tray out of the oven. Spoon over the jerk marinade and turn till well coated. Return to the oven for a further 10 mins, till the marinade is sticky and caramelised and the chicken is cooked through. There should be no pink bits if you slice into the thickest part of the chicken.
While the chicken finishes roasting, scrub and trim the carrots, and use a vegetable peeler to create ribbons. Peel and thinly slice the remaining shallot. Toss them both into a bowl. Roughly chop the reserved coriander leaves and add to the bowl along with the juice from the remaining lime half. Pour in 1 tbsp oil and a sprinkling of salt and pepper. Toss the salad to coat in the lime dressing.
Heap the rice onto a couple of plates and top with slices of the jerk chicken. Serve with the carrot ribbon salad on the side.