Caribbean Roast Chicken with a Pineapple and Sweet Potato Medley
Covered in a Caribbean Jerk Seasoning and surrounded by a pineapple and sweet potato medley, the Caribbean Roast Chicken will undoubtedly make a delicious dinner for the whole family.
1 Whole Chicken Fryer ~ Mary’s Free Range
1 tablespoons brown sugar
2 tablespoons Caribbean jerk seasoning spice mix
3 fresh limes
8 sprigs cilantro
1 can (20oz) pineapple chunks, drained reserving 1/2 cup juice
3 sweet potatoes, cut into 2″ chunks
1 cup chicken stock
1/4 cup dark rum (or additional chicken stock)
2 tablespoons chopped cilantro
1. Preheat oven to 350º F.
2. To begin with, in small bowl combine brown sugar and jerk seasoning then rub mixture all over outside of chicken. Cut one lime into quarters then insert into chicken cavity along with cilantro sprigs. Place chicken in roasting pan and surround with pineapple chunks then place in oven and roast for 45 minutes.
3. While chicken is roasting, juice two remaining limes. Once done roasting, remove chicken from oven and add sweet potatoes, rum, chicken stock and lime juice to pan. Return to oven and roast for another 45 minutes to one hour, or until internal temperature in thickest part of the thigh reaches 180º F.
4. Remove chicken from oven and place on sheet pan then tent with foil to keep warm. Remove pineapple and sweet potatoes from pan, reserving for later, then pour remaining sauce in pan into serving dish and add chopped cilantro.
5. To serve, carve chicken or place whole chicken on platter then surround with pineapple and sweet potato medley and pass with sauce.