Caribbean Roast Chicken with Pineapple and Sweet Potatoes
Courtesy of www.eatchicken.com
Servings: 6
Prep Time: 10 Min.
Cook Time: 1 Hr. 45 Min.
Prep Time: 10 Min.
Cook Time: 1 Hr. 45 Min.
What you need:
* 1 whole chicken, giblets and neck removed
* 1 Tbsp. brown sugar
* 2 Tbsp. Caribbean Jerk Seasoning spice mix
* 3 fresh limes
* 8 sprigs.cilantro
* 1 can (20 oz.) chunk.pineapple, drained reserving 1/2 c. of liquid
* 3 sweet potatoes, cut into 2-in. chunks
* 1/4 c. dark rum (or chicken stock)
* 1 c. chicken stock
* 2 Tbsp. chopped cilantro
* 1 Tbsp. brown sugar
* 2 Tbsp. Caribbean Jerk Seasoning spice mix
* 3 fresh limes
* 8 sprigs.cilantro
* 1 can (20 oz.) chunk.pineapple, drained reserving 1/2 c. of liquid
* 3 sweet potatoes, cut into 2-in. chunks
* 1/4 c. dark rum (or chicken stock)
* 1 c. chicken stock
* 2 Tbsp. chopped cilantro
What to do:
1. Preheat oven to 350°F.
2. In small bowl, combine brown sugar and jerk seasoning. Rub mixture all over outside of chicken. Cut one lime into quarters; insert into chicken cavity. Add cilantro sprigs to chicken cavity. Place chicken in roasting pan and surround with pineapple chunks. Place in oven and roast for 45 min.
3. While chicken is roasting, juice two remaining limes. Remove chicken from oven; add sweet potatoes, rum, chicken stock and lime juice to pan. Return to oven and roast for another 45 min. to 1 hr., or until internal temperature in thickest part of the thigh reaches 180°F.
4. Remove chicken from oven and place on sheet pan. Tent with foil to keep warm. Remove pineapple and sweet potatoes from pan and reserve. Pour sauce in pan into serving dish; add chopped cilantro.
5. To serve, carve chicken or place whole chicken on platter. Surround with sweet potato/pineapple mixture and pass with sauce.
* For more chicken recipes visit www.eatchicken.com
2. In small bowl, combine brown sugar and jerk seasoning. Rub mixture all over outside of chicken. Cut one lime into quarters; insert into chicken cavity. Add cilantro sprigs to chicken cavity. Place chicken in roasting pan and surround with pineapple chunks. Place in oven and roast for 45 min.
3. While chicken is roasting, juice two remaining limes. Remove chicken from oven; add sweet potatoes, rum, chicken stock and lime juice to pan. Return to oven and roast for another 45 min. to 1 hr., or until internal temperature in thickest part of the thigh reaches 180°F.
4. Remove chicken from oven and place on sheet pan. Tent with foil to keep warm. Remove pineapple and sweet potatoes from pan and reserve. Pour sauce in pan into serving dish; add chopped cilantro.
5. To serve, carve chicken or place whole chicken on platter. Surround with sweet potato/pineapple mixture and pass with sauce.
* For more chicken recipes visit www.eatchicken.com
Nutritional information:
Calories: 390; Total Fat: 14g; Saturated Fat: 4g; Total Carbs: 32g; Fiber: 3g; Sugar: 20g; Protein: 30g;